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)
Preparation
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.
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.
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.
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.
