- 2 tablespoons extra-virgin olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (18.5 ounce) can Progresso® Traditional southwestern-style chicken soup
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon whipping cream
- 1 jalapeno chile (from jar), finely chopped
- 1 tablespoon jalapeno liquid (from jar)
- 2 cups canola oil
- 4 (8 inch) Old El Paso® flour tortillas for burritos
- 1 cup shredded Cheddar-Monterey Jack cheese
- 2 medium green onions, sliced
- 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 degrees 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.