Chicken Chimichangas with Green Sauce
Chicken Chimichangas with Green Sauce takes about 40 minutes from beginning to end. One portion of this dish contains approximately 34g of protein, 65g of fat, and a total of 912 calories. For $2.53 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. Several people made this recipe, and 321 would say it hit the spot. This recipe from Allrecipes requires chicken meat, green onion, sour cream, and jalapeno pepper. This recipe is typical of Mexican cuisine. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Chicken Chimichangas with Sour Cream Sauce, Chicken Chimichangas, and Chicken Chimichangas.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 pound shredded cooked chicken meat
2 (10.5 ounce) cans condensed cream of chicken soup
1 (8 ounce) package cream cheese
8 (10 inch) flour tortillas
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 cup chopped green onion
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
1/2 (1 ounce) package taco seasoning
1/2 cup vegetable oil
Equipment:
sauce pan
blender
bowl
paper towels
frying pan
ladle
Cooking instruction summary:
Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. 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. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. Kitchen-Friendly View
Step by step:
1. Pour the cream of chicken soup into a blender along with the green chiles, olives, 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 the 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 a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Nutrition Information:
covered percent of daily need
