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Ingredients

21 Oz. Cream of Chicken Soup
8 Oz. Diced Green Chiles
2 Tablespoons Lime Juice
8 Oz. Cream Cheese
8 Oz. Monterey Jack Cheese
¾ pkg. Taco Seasoning
2 lbs. boneless skinless Chicken Breast
10 Flour Tortillas
4 cups Vegetable Oil
8 Oz. Cheddar Cheese
8 Oz. Sour Cream

Instructions

Boil chicken in salted water for 1 1/2 - 2 hours.
Shred chicken with a knife and fork.
Pour the cream of chicken soup into a blender along with the green chiles, 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. Sprinkle more Monterey Jack cheese on top of the mixture. Fold each tortilla into a rectangular packet around the filling.
Heat the vegetable oil in a large skillet over medium-high heat. Fry 2 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 pour the warm sauce on top of the chimichanga. Sprinkle with Cheddar cheese. Add sour cream on top if desired.

About the author

theOrganizedMom

Sarah Kimmel is a Stay at Home Mom, is the co-creator of the Daily Home Planner Software Program, and the author of the Organized Mom Blog. She has 1 little girl, Maddie, who is 2 years old. She has been married to Husband, Trevor, for 7 years. Sarah LOVES to watch movies and

Website: http://www.organizedmom.net