newspaper in the magazine part that comes in it. It was a competition sponsored by it and allrecipes and this was one of the winners. I think this sounds good and I'm going to try it. I scaled the recipe for 2 but the link is for the original recipe. It had great ratings. I'm going to have Spanish rice and orange and avocado slices with a vinaigrette.
Chicken Chimichangas with Green Sauce
Yields: 2 servings
INGREDIENTS:
1/2 (10.5 ounce) can condensed cream of chicken soup
1/2 (4 ounce) can diced green chiles
1-1/4 pitted green olives
1/4 jalapeno pepper, seeded and chopped
1-1/2 teaspoons fresh lime juice
1/4 (8 ounce) package cream cheese
1/4 (8 ounce) package shredded Monterey Jack cheese
1/8 (1 ounce) package taco seasoning
1/4 pound shredded cooked chicken meat
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1/4 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup chopped green onion
1/4 (8 ounce) container sour cream
DIRECTIONS:
1. 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.
2. 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 rectanglular packet around the filling.
3. 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.
4. 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.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 11/17/2006
http://allrecipes.com/Recipe/Chicken-Chimichangas-with-Green-Sauce/Detail.aspx
Chicken Chimichangas with Green Sauce
Yields: 2 servings
INGREDIENTS:
1/2 (10.5 ounce) can condensed cream of chicken soup
1/2 (4 ounce) can diced green chiles
1-1/4 pitted green olives
1/4 jalapeno pepper, seeded and chopped
1-1/2 teaspoons fresh lime juice
1/4 (8 ounce) package cream cheese
1/4 (8 ounce) package shredded Monterey Jack cheese
1/8 (1 ounce) package taco seasoning
1/4 pound shredded cooked chicken meat
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1/4 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup chopped green onion
1/4 (8 ounce) container sour cream
DIRECTIONS:
1. 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.
2. 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 rectanglular packet around the filling.
3. 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.
4. 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.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 11/17/2006
http://allrecipes.com/Recipe/Chicken-Chimichangas-with-Green-Sauce/Detail.aspx