Baked Chicken Chimichangas with Green Chile Sauce

Holy crap these were good! We scarfed them down like we hadn't ate in a month. Perfect amount of spice, a nice cheesy and creamy filling and they are baked instead of fried so in Girl Math that means you can eat twice as many! They also heated up really well the next day.

Baked Chicken Chimichangas with Green Chile Sauce

1 can cream of chicken soup
1 can diced green chiles
1 jalapeno - chopped (remove the seeds to tone down the heat)
2T lime juice
2C shredded Monterey Jack cheese
1/2 package taco seasoning
8oz cream cheese - softened
1lb shredded cooked chicken (2-3 breasts)
8 flour tortillas
sour cream and lettuce for serving

Pour the soup, green chiles, jalapeno and lime juice into a blender. Puree until smooth. Pour into a small saucepan and heat over low until heated through.

In a large bowl stir together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Fold in the chicken. Evenly divide the mixture among the 8 tortillas. Fold in sides and roll up. Place seam side down in a 9x13 glass baking dish that has been sprayed with non stick cooking spray. Spray the tops lightly with cooking spray. Bake at 350* for 25-30 minutes or until golden and crisp.

To serve ladle the warm sauce over the chimi and garnish with lettuce and sour cream. 1