Chicken Chimichanga with Jalapeño Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A can of soup forms the base for the filling in these chimichangas that are made special with toppings of jalapeño cheese sauce, cheese and onions.
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)
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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