2 cans cream of chicken soup
2 cans diced green chilies
5 pitted green olives
1 jalapeño pepper, seeded and chopped
2 Tbs fresh lime juice
1 pkg cream cheese, softened
1 package shredded Monterey jack cheese
½ pkg of taco seasoning
1 lb cooked and shredded chicken
Shredded cheddar cheese
Pour cream of chicken soup into blender along with green chilies, olives, jalapeño, and lime juice. Puree
until smooth, then pour into a saucepan and warm over medium-low heat.
Next, 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 8 tortillas, placing filling in the center of
tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
Heat vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seem
side down, until golden brown, flip over on the other side and repeat. Drain on paper towels. To serve,
place chimichangas on plate and ladle warm pepper sauce over top. Sprinkle with cheddar cheese and
green onions and sour cream.