Baked Chicken Chimichangas With Green Sauce

• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chilies
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 0.5 (1 ounce) package taco seasoning
• 1 lb shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream

1. Preheat oven to 350 degrees.
2. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
3. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
4. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
5. Fold in the chicken.
6. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
7. Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
8. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
9. Sprinkle with Cheddar cheese and green onions.
10. Finish with a dollop of sour cream.

condensed cream, green chilies, green olives, pepper, lime juice, cream cheese, cheese, chicken meat, flour tortillas, vegetable oil, cheddar cheese, green onion, sour cream

Taken from www.food.com/recipe/baked-chicken-chimichangas-with-green-sauce-210085 (may not work)