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.

  • 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)
  • 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.
  • 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.
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