Chicken Chimichangas with Green Sauce

Chicken Chimichangas with Green Sauce takes about 40 minutes from beginning to end. One portion of this dish contains approximately 34g of protein, 65g of fat, and a total of 912 calories. For $2.53 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. Several people made this recipe, and 321 would say it hit the spot. This recipe from Allrecipes requires chicken meat, green onion, sour cream, and jalapeno pepper. This recipe is typical of Mexican cuisine. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Chicken Chimichangas with Sour Cream Sauce, Chicken Chimichangas, and Chicken Chimichangas.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 pound shredded cooked chicken meat

2 (10.5 ounce) cans condensed cream of chicken soup

1 (8 ounce) package cream cheese

8 (10 inch) flour tortillas

2 (4 ounce) cans diced green chiles

5 pitted green olives

1 cup chopped green onion

1 jalapeno pepper, seeded and chopped

2 tablespoons fresh lime juice

1 (8 ounce) package shredded Monterey Jack cheese

1 (8 ounce) package shredded sharp Cheddar cheese

1 (8 ounce) container sour cream

1/2 (1 ounce) package taco seasoning

1/2 cup vegetable oil

Equipment:

sauce pan

blender

bowl

paper towels

frying pan

ladle

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


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 rectangular 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.


Nutrition Information:

Quickview
912k Calories
34g Protein
64g Total Fat
49g Carbs
14% Health Score
Limit These
Calories
912k
46%

Fat
64g
100%

  Saturated Fat
36g
226%

Carbohydrates
49g
16%

  Sugar
7g
8%

Cholesterol
149mg
50%

Sodium
1905mg
83%

Get Enough Of These
Protein
34g
69%

Phosphorus
578mg
58%

Calcium
576mg
58%

Selenium
35µg
51%

Vitamin K
38µg
37%

Vitamin A
1761IU
35%

Vitamin B3
6mg
35%

Vitamin B2
0.51mg
30%

Folate
115µg
29%

Vitamin B1
0.42mg
28%

Iron
4mg
26%

Zinc
3mg
23%

Manganese
0.44mg
22%

Vitamin B6
0.32mg
16%

Fiber
3g
15%

Vitamin C
11mg
14%

Vitamin B12
0.8µg
13%

Magnesium
52mg
13%

Vitamin B5
1mg
12%

Copper
0.24mg
12%

Vitamin E
1mg
12%

Potassium
424mg
12%

Vitamin D
0.74µg
5%

covered percent of daily need
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