Chicken Chimichangas with Green Sauce

I was in the mood for mexican again and wanted to try something different. I found this recipe from Allrecipes. It was so good. I served it with a side of mexican rice and black beans with pico de gallo (recipe below). I forgot to top mine with cheese but did the next day on the leftovers. It was good without the extra cheese but definitely better with it.

Chicken Chimichangas with Green Sauce:

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

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 rectanglular packet around the filling.

Preheat oven to 350. Spray top of chimis with Pam and place in heated oven. Bake 10-15 min or till crispy. You may also fry them but I wanted a healtier alternative.

To serve, place a chimichanga on a plate, and ladle the warm sauce over top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.