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Chicken Chimichanga with Jalapeño Cream

Chicken Chimichanga with Jalapeño Cream
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A can of soup forms the base for the filling in these chimichangas that are made special with toppings of jalapeño cheese sauce, cheese and onions.

Prep Time:
30 Min
Total Time:
30 Min
Makes:
4 servings
Pillsbury Bake-Off
Loretta Torrens
Gilbert, AZ
Bake-Off® Contest 42, 2006
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INGREDIENTS
2tablespoons extra-virgin olive oil
2boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
1can (18.5 oz) Progresso® Traditional southwestern-style chicken soup
1package (3 oz) cream cheese, softened
1tablespoon whipping cream
1jalapeño chile (from jar), finely chopped
1tablespoon jalapeño liquid (from jar)
2cups canola oil
4Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
1cup shredded Cheddar-Monterey Jack cheese (4 oz)
2medium green onions, sliced (2 tablespoons)
DIRECTIONS
1.In deep 12-inch skillet or wok, 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 is thick.
2.Meanwhile, in 1-quart saucepan, melt cream cheese with whipping cream over low heat, stirring frequently. Stir in chile and chile liquid until well blended. Remove from heat; cover to keep warm. In 5-quart Dutch oven, heat canola oil over medium-high heat or to 350°F.
3.Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides of each tortilla up over filling; fold over remaining sides. Secure each with 2 or 3 toothpicks. Place in hot oil; fry 1 to 2 minutes, turning once, until tortillas are browned. Remove from oil; drain on paper towels.
4.Remove toothpicks; place chimichangas on individual plates. Top each with heaping 1 tablespoon cream cheese sauce, 1/4 cup Cheddar-Monterey Jack cheese and 1/2 tablespoon onions.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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