Baked Chicken Chimichangas Recipe (Family Favorite)
These delicious baked chicken chimichangas , perfect for a weeknight meal. The perfect mixture of creamy, with a tasty homemade green sauce.
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Cooking tools:
- Blender
- Saucepan
- Mixing bowl
- Wooden spoon
- Baking pan
- Oven
- Pastry brush
- Nonstick spray
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Stove
- Plate
- Spatula
- Fork
- Can opener
- Oven mitt
- Paper towel
Ingredients
- 21.1 ounces cream of chicken soup (2 (10.5 ounce) cans)
- 8 ounces diced green chilies (2 (4 ounce cans), drained)
- 5 pitted green olives
- 1 jalapeno pepper (seeded and diced)
- 2 Tablespoons fresh lime juice
- 8 ounces cream cheese (1 package)
- 8 ounces shredded Monterey Jack cheese (1 package)
- 1 ounce taco seasoning mix (1 package, (just use half))
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 8 flour tortillas (10 inch)
- ¼ cup olive oil
- 1 cup shredded cheddar cheese (for topping)
- ½ cup sour cream (for topping)
- 6 green onions (sliced)
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