Baked Chicken and Rice Chimichangas

Baked Chicken and Rice Chimichangas 1

Original recipe yields 4 servings
Ingredient Checklist

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ – Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil

Optional Toppings:

Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Instructions Checklist

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2

Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Step 3

Prepare Knorr® Fiesta Sides™ – Mexican Rice according to package directions. Remove from the heat.
Step 4

Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
Step 5

Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

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