Ingredients:
- 2 - 10.5 ounce cans cream of chicken soup (I used 3 cans to have plenty of sauce!)
- 2 - 4oz. cans diced green chiles
- 5 pitted green olives
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons fresh lime juice
- 1 - 8oz. brick of cream cheese
- 1 - 8oz. package shredded Monterey Jack cheese
- 1/2 - 1oz. package taco seasoning
- 1 pound shredded, cooked chicken meat
- 8 - 10" flour tortillas
- 1/2 cup vegetable oil
- 1 - 8oz. package shredded sharp Cheddar cheese
- 1 cup chopped green onion
- 1 - 8oz. sour cream
- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth then pour into saucepan. 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. Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over midium-high heat. Fry 4 chimis at a time until golden brown. Drain on a plate lined with paper towels.
- To serve, place a chimi on a plate, and ladle the warm sauce over top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Yield: 8 chimis
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