Description:
If you ever crave for Mexican taste, try this rich recipe. Could be a little \tedious the first time you do it--but as you get the hang of it, you will find it easy enough!
While this recipe calls for Chicken---you can substitute shrimp or beef for this recipe! And for variety, you can top with diced fresh tomatoes and onions, and sliced lettuce for added color!
Ingredients:
2 10.5 oz. condensed cream of chicken soup cans
2 4.5 oz. diced green chillies in cans
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tbsp. fresh lime juice (use fresh lime)
1 8 oz. package cream cheese (softened)
1 i oz shredded cheese (preferably Montery Jack cheese)
1/2 of a 1.25 oz. package taco seasoning (any brand)
1 lb. shredded and cooked chicken meat (about 3 cups)
8 10 inch flour tortillas
1/2 veg oil (orany oil of your choice)
1 8 oz package shredded SHARP cheddar cheese
1 c. chopped green onions or scallions
1 8 oz. sour cream (any brand)
Optional: fresh diced tomatoes, diced onions, sliced fresh lettuce.
Directions:
-Pour the cream of chicken soup into a blender along with the green chillies, olives, jalapeno pepper and lime juice.
-Puree until smooth, then pour into a saucepan and warm over medium low heat.
-In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
-Stir in the cooked chicken pieces
-Evenly divide the mixture among the 8 tortillas putting the filling in the center of the tortilla.
-Fold top down, fold bottom up, roll up sides to make a quare packet.
-Heat the veg. oil in a large skillet over medium to medium high heat.
-Fry 4 chimichangas at a time, seam side down till golden brown for about 90 seconds.
-Drain on a plate lined with paper towels.
-To serve, place chimichanga on the plate and ladle the warm pepper sauce over top.
-Sprinkle with cheddar cheese and green onions.
-Garnish with a dollop of sour cream in the middle or on the side of each chimichanga packet.
