Easy Chicken Chimis
- SERVES
- 4
- PREP
- 7 Min
- COOK TIME
- 13 Min
These chimichangas are pan-fried favorites that are packed full of Mexican flavor and flair. Ole!
What You'll Need
- 1 (10.5-ounce) can cream of chicken soup, undiluted
- 1 (4.5-ounce) can diced green chilies
- 2 tablespoons pimiento-stuffed Spanish olives (about 12)
- 2 tablespoons pickled jalapeno peppers
- 2 tablespoons lime juice
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) package shredded Monterey Jack cheese
- 1/2 (1-1/4-ounce) package reduced-sodium taco seasoning
- 1 1/2 cup diced cooked chicken
- 4 (10-inch) flour tortillas
- 3 tablespoons vegetable oil
What to Do
- Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Pour soup mixture into a medium saucepan; cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Remove sauce from heat, and keep warm.
- Stir together cream cheese and next 3 ingredients. Spoon cream cheese mixture evenly down the center of each tortilla. Fold sides in, and roll up burrito-style.
- Heat oil in a large skillet over medium-high heat. Place chimichangas seam-side down in skillet. Fry 2 minutes on each side or until golden.
- Top with sauce, and, if desired, serve with chopped scallions, shredded Cheddar cheese, and sour cream.
Notes
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