Chicken Chimichangas

2 cans cream of chicken soup
2 cans diced green chiles
5 pitted black olives
1 jalapeño pepper, seeded and chopped
2 T fresh lime juice or lemon juice
1 pkg cream cheese
1 pkg shredded Monterey Jack cheese
taco seasoning
2 lb shredded cooked chicken meat
8 flour tortillas
1/2 cup vegetable oil
2 - 8 oz pkg shredded sharp cheddar cheese
1 cup chopped green onion
1 (8 oz) container sour cream

Pour the cream of chicken soup into a blender with the green chiles, olives, jalapeño, and lime juice. Purée until smooth and warm on stove.
Stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Wrap in the tortillas.
Fry or bake at 350 for 15 min per side.
Pour the warmed sauce over the top and let the cheese melt before serving with sour cream.


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