This sauce can stand up against any Mexican restaurant and is easy to prepare as well. The fresh jalapeno and canned chilies in the sauce give it a good balance of flavor. Save time by purchasing a rotisseri chicken from your grocery store!

Ingredients

(10 1/2 ounce) cans condensed cream of chicken soup2 cans
(4 ounce) cans diced green chilies2 cans
pitted green olives↗5
5
jalapeno pepper, seeded and chopped↗1
1
tablespoons fresh lime juice↗2 tablespoons
(8 ounce) package cream cheese↗1 package
(8 ounce) package shredded monterey jack cheese1 package
(1 ounce) package taco seasoning0.5 package
lb shredded cooked chicken meat1 lb
(10 inch) flour tortillas↗8
cup vegetable oil↗1⁄2 cup
(8 ounce) package shredded sharp cheddar cheese↗1 package
cup chopped green onion1 cup
(8 ounce) container sour cream↗1 container

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
3
Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
4
In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
5
Fold in the chicken.
6
Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
7
Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
8
To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
9
Sprinkle with Cheddar cheese and green onions.
10
Finish with a dollop of sour cream.

Source: food.com

Original recipe ↗

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