Creamy Green Chile Chicken Burritos or Chimichangas - Kraft Recipes Top
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Creamy Green Chile Chicken Burritos or Chimichangas

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  • Cook chicken any method you prefer and chop into small pieces or shred. This may be done in advance and then heated in the sauce. Heat green enchilada sauce, 1/4 cup water and cream cheese until blended and hot.
  • Place chicken pieces on tortillas and spoon sauce over the meat or add chicken to sauce and bring mixture to a boil. Spoon chicken sauce mixture onto tortillas.
  • Roll tortillas with chicken sauce mixture. Put cheese on top and heat in microwave for about 30 seconds to melt cheese. Put sour cream on top and serve.
  • For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra sauce and cheese.
  • For Enchiladas: place rolled up tortillas with chicken mixture in a baking pan with some sauce in bottom, and extra sauce and cheese on top. Heat until cheese melts. I usually serve this meal with shredded lettuce on the side and refried beans or rice.


I have made this meal for my gymnastics team dinner and the kids always say they want it again next year. Parents call and ask for the recipe. I have served this meal to a group of 16 gymnasts and 30 parents with rave reviews from everyone who tried it. A home economics class tried it and the teacher has used it every year since. Bill Ritter

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