Creamy Green Chile Chicken Burritos/Chimichangas

Makes: 6 servings Total Time: 30 min

• 3-4 chicken breasts, cooked and chopped into small pieces (crock-pot, grill, pan) and can be prepared in advance
• 1 can (10 oz.) green enchilada sauce
• 1 pkg. (8 oz.) Kraft Philadelphia Cream Cheese
• 6 medium soft flour tortillas
• 1 pkg. (8 oz.) Kraft Shredded Monterey Jack, Mexican Blend or Cheddar Cheese
• 1 container (16 oz.) sour cream (optional)
• rice
• black beans
  

make it

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.

Combine chicken and sauce mixture.

Roll tortillas with chicken sauce mixture, beans, rice, and cheese.

Defrost in fridge and reheat wrapped in foil in 350 oven until warm.
For Chimichangas: fry rolled (ends folded in) in pan with hot oil. Top with a little extra cheese.