Chimichangas you say?

Oh yes, I so went there in my kitchen about a week after Cinco.  IDKW (I don't know why) but Shawn & I crave Mexican food about 80% of the time!  I found a super simple recipe for chicken chimichanga's that I just had to try.  I like the recipe b/c you can play with the heat of it...make is super spicy or not spicy at all.  Next time I make them I doubt I'd make so much green sauce and I'll take the temperature up a notch. 

Here is the recipe, let me know how much ya like it! 

Chicken Chimichanga's with Green Sauce

Ingredients:

2 cans cream of chicken soup
2 (4oz) cans diced green chile's (if you like the heat get the HOT ones or if you are a wimp and don't like the heat get MILD)
2 tbsp. fresh lime juice
1 8oz cream cheese (soften to room temp.)
1/2 pkg. of taco seasoning
8 medium sized flour tortillas
1/2 cup EVOO (extra virgin olive oil....I watch Rachel Ray too much!  ha ha)
8oz bag of sharp cheddar cheese
1lb. chicken shredded (I used left over store bought rotisserie chicken which made my life easy, but I'm sure any other type of chicken would work just as fine!)
1 jalapeno de-seeded & chopped (optional)
1 8oz sour cream (optional)

Time to Cook!

Pour cream of chicken soup, green chilies, & lime juice into blender.  Puree ingredients.  Pour into sauce pan & heat over medium to low heat.  <-----This is your green sauce to be poured over your Chimichangas

Stir (in a large bowl) cream cheese, sharp cheddar cheese, jalapeno & taco seasoning until well blended.  Fold in shredded chicken.  Evenly divide into tortillas.  Fold up tortillas like burritos, seem down to keep everything intact.

Heat veggie oil over med.-high heat in skillet.  Fry (4 at a time) until golden brown.

Once chimichangas are plated, pour green sauce on top with a dollop of sour cream and a sprinkle of cheese and DEVOUR!  :)