Chicken Chimichangas with Mole Sauce

 2  10.5 oz cans cream of chicken soup

2  4 oz. cans diced green chiles

5 pitted green olives

1 jalapeno pepper, seeded and chopped 

2 Tbsp fresh lime juice

1  8 oz pkg cream cheese

1  8 oz pkg Monterey Jack Cheese, shredded

1/2 a packet of taco seasoning

1 lb chicken, cooked and shredded

8  10 inch flour tortillas

1/2 C vegetable oil

1   8 oz pkg. sharp cheddar cheese, shredded

1 C green onion, chopped

1 C sour cream

Pour the cream of chicken soup in blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth. Pour into a saucepan and warm over medium-low heat. In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown. Drain on paper towels. Ladle warm sauce over each serving. Sprinkle with cheddar and green onions. Finish with a dollop of sour cream. 

Oven Option: Wrap the tortillas and put in the oven approximately 10 minutes or until middle is warm. Then spread the sauce over the chimichanga.