Description These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce! Ingredients 2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 each pitted green olives 1 jalapeno pepper, seeded and chopped 2 … Read more
Description This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers. Ingredients 1 cup butter 3 cups shredded Monterey Jack cheese 1 cup sour cream 2 (4 ounce) cans diced green chilies, drained Instructions Melt butter in a saucepan over medium heat. … Read more
Description I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch. Ingredients 2 large skinless, boneless chicken breast halves 3 cups water 1 tablespoon chili powder ½ … Read more