Baked Chicken Chimichangas With Green Sauce Recipe

Ingredients for Baked Chicken Chimichangas With Green Sauce

• Condensed Cream Of Chicken Soup
• Diced Green Chilies
• Green Olives
• Jalapeno Pepper
• Fresh Lime Juice
• 8 ounces cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon taco seasoning
• Chicken Meat
• Flour Tortillas
• Vegetable Oil
• Sharp Cheddar Cheese
• Green Onion
• Sour cream (optional)

How to Make Baked Chicken Chimichangas With Green Sauce

1. Preheat oven to 350°F (175°C).
2. 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.
3. Blend until completely smooth. Pour into a small saucepan and heat over medium-low heat, stirring occasionally, while preparing the chimichangas. Keep warm.
4. 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.
5. Add 2 cups shredded rotisserie chicken to the cheese mixture and gently fold to incorporate.
6. Divide the chicken mixture evenly among 8 large flour tortillas (approximately 1/2 cup per tortilla).
7. Fold each tortilla over the filling to create a rectangular packet. Tuck in the sides to secure the filling.
8. Lightly spray a baking sheet with non-stick cooking spray. Arrange the chimichangas seam-side down on the prepared baking sheet.
9. Bake for 20-25 minutes, or until the tortillas are golden brown and crispy. Watch carefully, as ovens vary.
10. To serve, place a chimichanga on a plate and generously top with the warm green sauce.
11. Sprinkle with 1/2 cup shredded cheddar cheese and 2 tablespoons chopped green onions.
12. Finish with a dollop of sour cream, if desired.