Baked Chicken and Rice Chimichangas

Baked Chicken and Rice Chimichangas

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!

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
667 Calories

Recipe Instructions

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.
Baked Chicken and Rice Chimichangas
Baked Chicken and Rice Chimichangas
Baked Chicken and Rice Chimichangas
Baked Chicken and Rice Chimichangas

Ingredients

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

Categories

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