Baked Chicken and Rice Chimichangas

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Description

I think you’re going to love this tasty, lighter version of a restaurant classic! We’ll definitely be adding these to our meal rotation–once you try them I think you will too!

Ingredients

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

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Combine the cooked shredded chicken with salsa
  3. cumin
  4. and oregano in a large bowl.
  5. Prepare Knorr® Fiesta Sides™ – Mexican Rice according to package directions. Remove from the heat.
  6. 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.
  7. Bake in preheated oven until golden brown and crispy
  8. about 20 minutes. Serve
  9. if desired
  10. with your favorite toppings.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 4

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