I adapted this recipe a bit from one I found at allrecipes.com - My husband and I both loved it, and the kids - not so much. Next time I might skip the work of rolling/frying and heat the filling to dip chips in.
1 can condensed cream of chicken soup
1/2 can diced green chilies
1 jalapeno pepper, seeded and chopped
1 T fresh lime juice
2 T sour cream
4 oz cream cheese
4 oz shredded Monterrey Jack cheese
1-2 T taco seasoning
2/3 lb shredded cooked chicken meat
4 (10 inch) flour tortillas
1-2 c canola oil
Garnish - chopped green onion, sour cream, lettuce, chopped tomato, Cheddar cheese
In a blender, puree soup, green chilies, jalapeno, sour cream, and lime juice (or use canned enchilada sauce with 2-4 T of sour cream mixed in). Heat over low heat while making recipe.
In a large bowl, beat together the cream cheese, Monterrey Jack cheese, and taco seasoning until well blended. Stir in chicken. Scoop 1/4 of mixture into a warm tortilla, fold sides in and roll up.
Heat oil in a large skillet over medium-high heat. Test oil with wooden spoon to see if oil bubbles for heat test, or put a piece or broken tortilla in. If oil is too hot, the chimichanga will burn before cooking through. Fry 2-4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
Serve immediately with warm sauce and garnish as desired.
TOTAL COSTS: $5.65+
Soup: $.70 (Cashwise)
Chilies $.60 (Cheep Foods)
Jalapeno $.25 (Cashwise)
Lime $.50 (Cashwise)
Cream Cheese $.50 (Sunmart)
Cheese $.50 (Sunmart)
Meat $1.75 (Cashwise)
Tortillas $.85 (Cashwise)
Seasonings from pantry stock
The filling would work GREAT as a hot dip for chips.