I am beginning to cook through a cookbook my church put together several months ago, so this is the first recipe I am making from that. So if you locals have any recipes in the cookbook, you may see yours on here very soon!
21 oz cream of chicken soup
8 oz diced green chilies
2 tbsp lime juice
1 8oz package cream cheese
8 oz Monterrey jack (I did not have any, so I used a mixture of cheddar and mozzarella with some red pepper flakes)
3/4 package taco seasoning
2 lbs boneless,skinless chicken breasts
10 flour tortillas
4 c vegetable oil (or a deep fat fryer)
8 oz cheddar cheese
8 oz sour cream
Boil chicken in salted water for 1 1/2 to 2 hours (or if you want to do it quick, the chicken will be cooked through in about 10 minutes of boiling, it just won't shred as easily). Shred chicken. Pour the cream of chicken soup into a blender along with the green chilies, 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, Monterrey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. The easiest way to do this is to fold in the two "smaller" sides and the roll up from one of the "larger sides".
Heat the vegetable oil in a large skillet over medium-high heat. Fry 2 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. We cooked ours in the deep fat fryer set at 375 for 4 min or until dark golden brown.
To serve, place a chimichanga on a plate, and ladle the warm sauce over-top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. (We used Guacamole instead of sour cream)