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 calories
carbohydrate: 50.7 g
cholesterol: 80.2 mg
fat: 27.9 g
fiber: 7.8 g
protein: 34.1 g
saturatedFat: 12.2 g
servingSize: -
sodium: 1064.7 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.

  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.

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

Recipe Yield

4 chimichangas

Recipe Note

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!

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