Chicken Chimichanga with Jalapeño Cream Recipe

Name: Chicken Chimichanga with Jalapeño Cream Recipe
Ingredients: 2 tablespoons extra-virgin olive oil; 2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces; 1 can (18.5 oz) Progresso™ Traditional southwestern-style chicken soup; 1 package (3 oz) cream cheese, softened; 1 tablespoon whipping cream; 1 jalapeño chile (from jar), finely chopped; 1 tablespoon jalapeño liquid (from jar); 2 cups canola oil; 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); 1 cup shredded Cheddar-Monterey Jack cheese (4 oz); 2 medium green onions, sliced (2 tablespoons)

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A can of soup forms the base for the filling in these chimichangas that are made special with toppings of jalapeño cheese sauce, cheese and onions.

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Ingredients

2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
1 can (18.5 oz) Progresso™ Traditional southwestern-style chicken soup
1 package (3 oz) cream cheese, softened
1 tablespoon whipping cream
1 jalapeño chile (from jar), finely chopped
1 tablespoon jalapeño liquid (from jar)
2 cups canola oil
4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
2 medium green onions, sliced (2 tablespoons)