Chicken Chimichangas

Stephanie Zollinger

2 T extra-virgin Olive Oil
2 boneless skinless Chicken Breasts (1/2 lb) cut into 1-inch pieces
1 can (19 oz.) Progresso Traditional southwestern-style Chicken Soup
1 pkg (8oz.) Cream Cheese, softened
1 T Whipping Cream
1 Jalapeno Chile (from jar), finely chopped
1 T jalapeno liquid (from jar)
2 cups Oil
4 8-inch Tortillas
1 cup Cheddar-Monterrey Jack Cheese, shredded 
2 Green Onions, sliced

(1) In deep 12-inch skillet, heat olive oil over medium heat. Add chicken; cook, stirring occasionally, until browned. Add soup; cook over high heat 8 to 12 minutes, stirring frequently until mixture thickens. (2) Meanwhile, in 1-quart saucepan, melt cream cheese with whipping cream over low heat, stirring frequently. Stir in jalapeno and jalapeno juice until well blended. Remove from heat; cover to keep warm. In large pot, heat oil over medium-high heat. (3) Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides of tortilla up over filling; fold over remaining sides. Secure with toothpicks. Place in hot oil; fry about 2 minutes on each side until tortillas are browned. Remove from oil, drain on paper towels. (4) Remove toothpicks; place chimichangas on individual plates. Top with cream cheese sauce, cheese and green onion.