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My review
Chicken Chimichangas with Green Sauce
Bobbi W.
"These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!"
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Ingredients
40 m servings 787 calsOriginal recipe yields 8 servings (8 chimichangas)
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Directions
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- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Nutrition Facts
Per Serving: 787 calories; 47 g fat; 47.8 g carbohydrates; 42.6 g protein; 152 mg cholesterol; 1916 mg sodium. Full nutrition
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Reviews
Read all reviews 280368 Ratings
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Most helpful positive review
3/19/2007
This is delicious! I changed the recipe to 4 servings and made the following changes: black olives instead of green, lemon juice instead of lime juice, and 1/2 can refried beans in place of crea...
Most helpful critical review
3/20/2009
I think I would search for a different sauce. The chimis themselves were ok (a little dry without sauce) but I didn't care for the sauce.
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3/19/2007
This is delicious! I changed the recipe to 4 servings and made the following changes: black olives instead of green, lemon juice instead of lime juice, and 1/2 can refried beans in place of crea...
12/11/2006
How to fry a chimichanga with NO MESS: Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees. Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and ...
7/23/2007
Pretty good but I would say to bake them!!!!!! We made 4 the way the recipe instructed and fried them. The rest we did various things - baked as is, baked with non fat spray butter, and baked wi...
2/12/2007
WOW, this is the best recipe I've tried in a very long time. My husband, who loves chimis from a favorite Mexican restaurant said that these were definately restaurant quality. I followed the ...
9/25/2007
Yummy- sooo good!! I also sprayed with cooking spray and baked 15 minutes on each side at 350 degrees. The sauce is surprisingly perfect with the chimis. I only used 5 oz cream cheese because...
4/30/2007
Overall this was certainly a crowd pleasing recipe! I used a store bought rotisserie chicken, that made making this so quick and easy. One tip I would suggest is to watch the temp of the oil. ...
11/14/2006
I agree with the rest of the reviewers that this is an excellent recipe. Easy to prepare and absolutely delicious. I followed the instructions to the letter except for one variation. A previous...
10/4/2006
This recipe was quick and good. I thought the chicken part could have used a little more seasoning, maybe a little garlic and salt. Also if you fry them at the recommend heat they will burn. I...
11/30/2006
WOW!! Boy were these good! My whole family gave them a five. Best chimichangas I have ever had. I did bake them instead of frying, and they were perfect. The sauce was delish. Thank you fo...