Chimichanga
10.5 oz. can of condensed cream of chicken soup 4.5 oz. can diced green
chilies
2 whole chopped jalapenos (use less if you don't want it too hot) 1 ½
fresh lime juice
8 oz. package room temperature cream cheese 16 oz. monterey jack cheese
(don't use pre shredded) 1.25 oz. package taco seasoning
2 lbs. shredded cooked chicken meat
8 burrito size tortilla shells
½ c. vegetable oil
Garnish with:
cheddar cheese
sliced green onions
sour cream
Pour cream of chicken soup, green chilies, jalapeno and lime juice into
a blender. Puree until smooth then pour into a saucepan and warm over
low heat. In a large bowl, mash together cream cheese, monterey jack,
and taco seasoning until well blended. Stir in chicken. Evenly divide
mixture among the 8 tortillas.
Place the filling in the center of tortilla, fold bottom up, fold sides
in, and fold the top down to make a square package.
Heat the vegetable oil in a large skillet on medium low heat.
Fry seam side down for about 90 seconds or until golden brown. Flip and
fry an additional 90 seconds. Serve with warm pepper sauce and your
choice of garnish.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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