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I found this recipe on www.allrecipes.com and we tried it last night and it was DELICIOUS (as Jacob would say)! It was super easy too. The only thing is, I added a 1/2 cup sour cream to the chicken/taco seasoning/cream cheese mixture. I also used Jalapeno Stuffed Olives instead of putting a whole pepper in, and killed two birds with one... olive. HA! Anyway- it was GREAT! Oh and good as left overs too!

Chicken Chimichangas with Green Sauce
Prep Time: 20 Minutes Cook Time: 20 Minutes
Ready In: 40 Minutes Yields: 8 servings

INGREDIENTS:
2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chilies
5 pitted green olives (I used Jalapeno Stuffed Green Olives and ignored the next ingredient)
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat (I used a rotisserie chicken)
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

DIRECTIONS:
1. Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended (this is where I added the sour cream). Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place a chimichanga on a plate, and ladle the warm sauce over top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.