Easy Chicken Chimis

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

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

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Mmm! Any salad would love to be dressed with this easy-to-make Warm Bacon Dressing! But don't stop there...it's great over almost any vegetables.