How to Make Chicken Sauce Piquante Recipe

Chicken Chimichangas With Green Sauce

Bring to a boil and cook for 10 minutes.

Recipe Summary Chicken Chimichangas With Green Sauce

These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!

Ingredients | Chicken Sauce Piquante Recipe

2 (10.5 ounce) cans condensed cream of chicken soup

2 (4 ounce) cans diced green chiles

5 each 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

½ (1 ounce) package taco seasoning

1 pound shredded cooked chicken meat

8 (10 inch) flour tortillas

½ cup vegetable oil

1 (8 ounce) package shredded sharp Cheddar cheese

1 cup chopped green onion

1 (8 ounce) container sour cream

Directions

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.

Info | Chicken Sauce Piquante Recipe

prep: 20 mins cook: 20 mins total: 40 mins Servings: 8 Yield: 8 chimichangas

TAG : Chicken Chimichangas With Green Sauce

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,