Chicken Chimichangas with Green Sauce (aka Engagement Chimis)
January 9, 2008
There’s something to be said for attempting to make your favorite foods just a little bit healthier. But can you really make a chimichanga better by turning it into a burrito? Sure! Why not?
First the background on these lovelies… I clipped this recipe out of a USA Weekend magazine a couple of years ago. It looked delicious, and I thought it would be a hit with my sister who is sort of a fried-food aficionado. So I invited my sister and her BF over for dinner...
Because the recipe makes a lot, I also invited my parents over. It was a lovely evening, and over the course of two hours, we simply did not notice the new ring on my sister’s finger. Finally my daughter (two at the time) noticed the “ring-a-ding” glinting off that finger, and my dad led my sister back in the kitchen to show us all how clueless we were.
So anyway, we now refer to these as engagement chimis.
We’ve made these several times since that night, and although they’re delicious, they’re incredibly rich (and filling). On New Years Day, I made another batch of these, but saved a few from the deep-fryer. The next day, I placed the uncooked “burritos” in a pan, poured the sauce over, and baked at 350 degrees for 30 minutes. They were just as good, and a little less sinful. Give them a try either way…
Chicken Chimichangas with Green Sauce
2 10.5-ounce cans condensed cream of chicken soup
2 4.5-ounce cans diced green chilies
5 pitted green olives
1 jalapeño pepper, seeded and chopped
2 Tbs. fresh lime juice from 1 lime
1 8-ounce package cream cheese, softened
1 8-ounce package shredded Monterey Jack cheese
1/2 of a 1.25-ounce package taco seasoning
1 pound shredded, cooked chicken meat (about 3 cups)
8 10-inch flour tortillas
1/2 cup vegetable oil
1 8-ounce package shredded sharp cheddar cheese
1 cup chopped green onions(about 1 bunch)
1 8-ounce container sour cream
Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño pepper and lime juice. Purée until smooth, then pour into a saucepan and warm over medium-low heat.
Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir in the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet. Heat the vegetable oil in a large skillet over medium to medium-high heat.
Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.
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