I got this recipe from Six Sister's Stuff and they were so yummy. We all loved them. It made a lot of sauce and I ended up freezing what was left of it (hopefully it works out) so I can use it on chimichangas or enchiladas another time. I also just used whatever cheese we had on hand, which I think was mostly cheddar.
Ingredients:
2 cans cream of chicken soup
2 cans diced green chiles
5 pitted green olives (I didn't use these)
1 jalapeno pepper, seeded and chopped
2 T fresh lime juice
1 8 oz package cream cheese
1 8 oz package shredded Monterey Jack cheese
1/2 package taco seasoning
1 lb cooked, shredded chicken
8 flour tortillas
1 8 oz package sharp Cheddar cheese
chopped green onion
sour cream
Pour the cream of chicken soup into a blender, along with the green chiles, olives, jalapeno and lime juice. Puree until smooth and pour into a saucepan over medium-low heat to keep warm.
In a large bowl stir together cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken and divide among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Place all chimichangas into a greased 9x13 pan. Brush all sides of chimichangas with olive or canola oil. Bake at 350 degrees for 15 minutes, turn chimichangas over, and bake 15 minutes more.
To serve, place chimichanga on a plate and top with cheddar cheese, green onions and sour cream (and anything else you might want to add, like tomatoes).
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