Ingrédients pour Baked Chicken Chimichangas With Green Sauce
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 ounces chopped canned green chiles
- 1/4 cup chopped green olives
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons lime juice
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 2 cups shredded rotisserie chicken
- 8 large flour tortillas
- non-stick cooking spray
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- dollops sour cream, optional
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Comment préparer Baked Chicken Chimichangas With Green Sauce
- Preheat oven to 350°F (175°C).
- In a blender, combine 1 (10.75 ounce) can condensed cream of chicken soup, 4 ounces chopped canned green chiles, 1/4 cup chopped green olives, 1 jalapeño pepper, seeded and minced, and 2 tablespoons lime juice.
- Blend until completely smooth. Pour into a small saucepan and heat over medium-low heat, stirring occasionally, while preparing the chimichangas. Keep warm.
- In a large bowl, mix together 8 ounces cream cheese, softened, 1 cup shredded Monterey Jack cheese, and 1 tablespoon taco seasoning until well combined.
- Add 2 cups shredded rotisserie chicken to the cheese mixture and gently fold to incorporate.
- Divide the chicken mixture evenly among 8 large flour tortillas (approximately 1/2 cup per tortilla).
- Fold each tortilla over the filling to create a rectangular packet. Tuck in the sides to secure the filling.
- Lightly spray a baking sheet with non-stick cooking spray. Arrange the chimichangas seam-side down on the prepared baking sheet.
- Bake for 20-25 minutes, or until the tortillas are golden brown and crispy. Watch carefully, as ovens vary.
- To serve, place a chimichanga on a plate and generously top with the warm green sauce.
- Sprinkle with 1/2 cup shredded cheddar cheese and 2 tablespoons chopped green onions.
- Finish with a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
22g
Fat
127g
Carbs
15g
