Baked Chicken Chimichangas With Green Sauce - cooking recipe

Ingredients

2 (10 1/2 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded monterey jack cheese
0.5 (1 ounce) package taco seasoning
1 lb shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Preparation

Preheat oven to 350 degrees.
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 rectanglular packet around the filling.
Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
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.