Baked Chicken Chimichangas

For this baked chicken chimichanga recipe, tortillas are filled with a chicken, rice, and cheese mixture and baked until golden brown and crispy.

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

Ingredients

• 1 teaspoon dried oregano
• 1 tablespoon canola oil
• 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
• 4 (10 inch) burrito-size flour tortillas
• 1.5 teaspoons ground cumin
• 0.66666668653488 cup salsa
• 1.5 cups cooked shredded chicken
• 1.25 cups shredded Colby-Jack cheese
• Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded le

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Prepare Spanish rice according to package directions. Remove from the heat.

Step 5

Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.