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Creamy Chicken Chimichangas
Creamy Chicken Chimichangas

Creamy Chicken Chimichangas

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1.5 cups finely dice onion, divided
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 cup cilantro finely chopped, divided
1 tablespoon vegetable oil
2.5 cups cubed raw chicken breast
Salt and pepper to taste
1.5 teaspoon ground cumin
1 cup finely dice green bell pepper
1 tub (10 ounces) Philadelphia Savory Garlic Cooking Creme, divided
1 can (10 ounces) red enchilada sauce, dividend
2 cups Kraft Shredded Mexican Four Cheese Blend
8 (6-inch) soft flour tortillas
2 tablespoon butter
1 tub (6 ounces) Breakstone’s Sour Cream
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Let's Make It
1
In small bowl mix together 1/2 cup onion, tomato, jalapeno, and 3/4 cup cilantro, and refrigerate.
2
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.
3
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.
4
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.
5
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.
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