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

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

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.