Baked Chicken Chimichangas
Description
For this baked chicken chimichanga recipe, tortillas are filled with a chicken, rice, and cheese mixture and baked until golden brown and crispy.
Ingredients
•
1 1/2 cups cooked shredded chicken
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2/3 cup salsa
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1 1/2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 (5 3/5 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
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1 1/4 cups shredded Colby-Jack cheese
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4 (10 inch) burrito-size flour tortillas
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1 tablespoon canola oil
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Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
3
Prepare Spanish rice according to package directions. Remove from the heat.
4
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.
5
Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.