Bake-Off® Contest 42, 2006
Gilbert, Arizona

Chicken Chimichanga with Jalapeño Cream

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.

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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

Ingredients

2
tablespoons extra-virgin olive oil
2
boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
1
can (18.5 oz) Progresso™ Traditional southwestern-style chicken soup
1
package (3 oz) cream cheese, softened
1
tablespoon whipping cream
1
jalapeño chile (from jar), finely chopped
1
tablespoon jalapeño liquid (from jar)
2
cups canola oil
4
Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)
1
cup shredded Cheddar-Monterey Jack cheese (4 oz)
2
medium green onions, sliced (2 tablespoons)

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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
380),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
1120mg
1120%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.