Baked Chicken and Rice Chimichangas

1½ c cooked shredded chicken*
⅔ c. salsa**
1½ tsp. ground cumin
1 tsp. dried oregano
2 tbsp. canola or vegetable oil, divided
1 package Knorr® Fiesta Sides™ - Spanish Rice
1¼ c. shredded colby jack cheese***
4 burrito size flour tortillas

  1. COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.
  2. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
  3. STIR in the chicken mixture and cheese. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Recipe Notes:
*Rotisserie chicken works great
**Use your favorite salsa, or fire roasted tomatoes with green chilies
***Cheddar or pepper jack works too
-Because of the high oven temperature, olive oil is not recommended for brushing the tortillas. However, you may use it in place of the canola/vegetable oil in the rice.

Original Recipes visit: Baked Chicken and Rice Chimichangas @

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