Baked Chicken and Rice Chimichangas

Ingredients

  • 1 1/2 cups cooked shredded chicken
  • 2/3 cup salsa
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr Fiesta Sides – Spanish Rice
  • 1 1/4 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

Directions

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

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

Prepare Knorr(R) Fiesta Sides(TM) – Mexican Rice according to package directions. Remove from the heat.

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.

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

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