I know that there are lots of green sauced recipes out there, but I really liked this one for the creamy chicken filling.
You can fry or bake these for a healthier option. I baked mine and they still turned out crisp and good. I've included both options.
You can double this recipe to make 24 chimichangas.
Gluten Free Chicken Chimichangas with Green Sauce
1 recipe Gluten Free Cream of Chicken Soup
4 oz can diced green chiles
1/2 jalapeno pepper, seeded and chopped (optional, if you want a kick. I didn't use)
2 T. fresh lime juice
4 oz cream cheese
4 oz Monterey Jack cheese, shredded
1 1/2 T. taco seasoning
1 lb chicken, cooked and shredded
12 corn tortillas
1/2 cup oil
4 oz cheddar cheese, shredded
4 green onions, chopped
1/2 cup sour cream
Make one Gluten Free cream of chicken soup mix. (bring to a boil until thick). Pour into a blender along with green chiles, jalapeno, and lime juice. Puree until smooth. Pour into a sauce pan and warm over medium-low heat.
In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken.
Heat tortillas over medium heat until they are "bend-y".
Divide mixture between the 12 tortillas.
If frying, fold each tortilla into a rectangular packet around filling. Heat the oil and fry chimichangas until golden brown. Drain on paper towels. Ladle warm sauce over each serving.
If baking, brush the tops of the tortillas with olive oil and bake for 25 minutes at 350 or until crisp. Pour green sauce over each serving.
Top with cheddar cheese, green onions and sour cream.