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
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.