Chicken Chimichangas

Two, 10.5 oz. cans cream of chicken soup

Two, 4.5 oz. cans diced green chilies

5 pitted green olives

1 jalapeno pepper, seeded and chopped

2 T. lime juice

One, 8 oz. cream cheese, softened

One 8 oz. pkg. shredded Monterey Jack cheese

½ pkg. taco seasoning

1 lb. shredded, cooked chicken

Eight, 10” tortillas

½ cup vegetable oil

One 8 oz. pkg. shredded sharp cheddar cheese

One 8 oz. container sour cream

Green onions, chopped

Directions:  Puree in a blender:  cream of chicken soup, green chilies, olives, 

jalapeno pepper, and lime juice.  Warm over low heat.

In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco 

seasoning until blended.  Stir in the chicken.  Evenly divide mixture among the 

tortillas, placing filling in center of each.  Fold top down, fold bottom up, and then 

roll up sides to make a square packet.

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 paper towels.

To serve, place a chimichanga on a plate, ladle the warm pepper sauce over top.  

Sprinkle with cheddar cheese and green onions.  Finish with a dollop of sour cream.

Comment:  Serve with salad.