Lunch: Chicken Chimichanga with Jalapeño Cream

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.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Chimichanga with Jalapeño Cream

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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.