Baked Chicken and Rice Chimichangas recipe
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Ingredients
- 1 ½ cups cooked shredded chicken ⅔ cup salsa 1 ½ teaspoons ground cumin 1 teaspoon dried oregano 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice 1 ¼ cups shredded Colby-Jack cheese 4 (10 inch) burrito-size flour tortillas 1 tablespoon canola oil Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Nutrition Info
- 667.2 caloriescarbohydrate: 50.7 gcholesterol: 80.2 mgfat: 27.9 gfiber: 7.8 gprotein: 34.1 gsaturatedFat: 12.2 gservingSize: -sodium: 1064.7 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken and Rice Chimichangas
Directions
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Prepare Knorr® Fiesta Sides™ - 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.