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 fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Chimichanga with Jalapeño Cream

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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.

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