Easy Chicken Chimis


Easy Chicken Chimis

7 Min
13 Min

These chimichangas are pan-fried favorites that are packed full of Mexican flavor and flair. Ole!

What You'll Need

  • 1 (10.5-ounce) can cream of chicken soup, undiluted
  • 1 (4.5-ounce) can diced green chilies
  • 2 tablespoons pimiento-stuffed Spanish olives (about 12)
  • 2 tablespoons pickled jalapeno peppers
  • 2 tablespoons lime juice
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) package shredded Monterey Jack cheese
  • 1/2 (1-1/4-ounce) package reduced-sodium taco seasoning
  • 1 1/2 cup diced cooked chicken
  • 4 (10-inch) flour tortillas
  • 3 tablespoons vegetable oil

What to Do

  1. Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Pour soup mixture into a medium saucepan; cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Remove sauce from heat, and keep warm.

  2. Stir together cream cheese and next 3 ingredients. Spoon cream cheese mixture evenly down the center of each tortilla. Fold sides in, and roll up burrito-style.

  3. Heat oil in a large skillet over medium-high heat. Place chimichangas seam-side down in skillet. Fry 2 minutes on each side or until golden.

  4. Top with sauce, and, if desired, serve with chopped scallions, shredded Cheddar cheese, and sour cream.


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