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Chicken Chimichangas with Green Sauce  (Not yet rated)

A fiesta inducing chicken dish with a pepper sauce

Cal: 846 Fat: 62g Carbs: 32g Protein: 46g Fiber: 3g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 8 ounces cheddar cheese
  • 1/2 ounce taco seasoning
  • 1 cup green onions ; chopped
  • 2 tablespoons lime juice
  • 8 tortillas ; 10 inches
  • 5 olives ; pitted
  • 9 ounces chili pepper ; canned
  • 1 whole jalapeno pepper ; seeded and chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1/2 cup vegetable oil
  • 1 pound chicken ; shredded
  • 8 ounces monterey jack cheese
  • 21 fluid ounces cream of chicken soup ; canned
  • In My Kitchen

  • You will also need: saucepan


    Pour cream of chicken soup into a blender with the chilies, olives jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium heat. Mash together the cream cheese, monterey jack cheese and taco seasoning until well blended. Stir in chicken. Evenly divide mixture amount 8 tortillas, placing mix in center of tortilla. Fold down top and sides and roll them up. Heat vegetable oil in a large skillet over medium high heat. Fry 4 chimichangas at a time, seam side down until browned. Drain on paper towels. To plate up, place chimichanga on plate, ladle pepper sause over top. Sprinkle with chedder cheese and green onions. Finish with sour cream.

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