We only use 1/4 of a jalapeno and I think it's the perfect amount- spicy but not overpowering. Tim wishes we'd use 1/2 as called for, but he likes his food pretty spicy.
This is half of the recipe (4 servings) so double it if you need more.
- (10.5 ounce) can condensed cream of chicken soup
- 1 (4 ounce) can diced green chiles
- 3 pitted green olives (I use black)
- 1/2 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh lime juice
- 1/2 (8 ounce) package cream cheese
- 1/2 (8 ounce) package shredded Monterey Jack cheese
- 1/4 (1 ounce) package taco seasoning
- 1/2 pound shredded cooked chicken meat
- 4 (10 inch) flour tortillas
- 1/4 cup vegetable oil
- 1/2 (8 ounce) package shredded sharp Cheddar cheese
- 1/2 cup chopped green onion
- 1/2 (8 ounce) container 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 a saucepan, and 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 tortillas. Fold each tortilla into a rectangular packet around the filling.
- Lightly brush each packet with vegetable oil. Place on a cookie sheet and bake for 12 minutes at 350 degrees. (We also broil ours 1 minute per side to get them extra crispy- but watch carefully if you do this so they don't burn!)
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream and sliced olives.