Creamy Chicken Chimichangas - Kraft Recipes Top
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Creamy Chicken Chimichangas

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  • In small bowl mix together 1/2 cup onion, tomato, jalapeno, and 3/4 cup cilantro, and refrigerate.
  • Heat oil in large skillet, season chicken with salt, pepper, and cumin. Add to skillet. Cook until slightly done. Add 1 cup of onions and bell peppers. Cook until tender and chicken is done.
  • Add 3/4 cup of cooking cream and 3/4 of can enchilada sauce, blend well, turn off heat, add 1/4 cup of cilantro, stir.
  • Preheat oven to 350°F. Spoon about 1/4 cup chicken mixture with about 1/4 cup shredded cheese in the middle of flour shell, roll up like a burrito. Place on foil lined cookie sheet, sprayed with cooking spray. In small microwave bowl, melt butter, brush melted butter on each chimichanga.
  • Bake at 350 for 20 minutes. Remove from oven brush chimichangas with remaining enchilada sauce, and bake another 10 minutes. Top with 1 tablespoon sour cream and 2 tablespoon tomato, cilantro mixture.


If your flour shells brake or split when preparing chimichangas, place 4 shells at a time in microwave for 30 seconds.

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