Chicken Chimichangas With Green Sauce

Ingredients

• 2 (10 1/2 ounce) cans condensed cream of chicken soup

• 2 (4 1/2 ounce) cans diced green chilies
• 1 tablespoon fresh lime juice
• 1 jalapeno pepper, seeded and chopped (,or less,)

• 1 (8 ounce) package cream cheese, softened

• 1 (8 ounce) package shredded monterey jack cheese

• 1/2 (1 1/4 ounce) package taco seasoning
• 1 lb cooked and shredded chicken meat (about 3 cups)

• 8 (10 inch)  flour tortillas
• 1/2 cup vegetable oil

• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 cup chopped green onion (about 1 bunch)

• 1 (8 ounce) container sour cream

Directions

1. 1

   Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.

2. 2

   Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.

3. 3

   Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.

4. 4

   To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.