This was given to me by Deirdre for our dinner exchange group.
2 (10.5 oz) cans condensed cream of chicken soup
2 (4 oz) cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 Tbsp. fresh lime juice
1 (8 oz) pkg. cream cheese
1 (8 oz) pkg. shredded Monterey Jack cheese
½ (1 oz) pkg. taco seasoning
1 lbs. shredded cooked chicken meat
8 (10 inch) flour tortillas
½ c. vegetable oil
1 (8 oz) pkg. shredded sharp cheddar cheese
1 c. chopped green onion
1 (8 oz) container sour cream
1. Pour the cream of chicken soup into a blender along with the green chilies, olive, jalapeno and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place chimichangas on a plate and ladle the warm sauce overtop. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream
Yield: 8 servings