Baked Recipe ⤞ 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!

Ingredients

• 1 ½ cups cooked shredded chicken
• ⅓ 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

Cooking 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.

I've partnered with Knorr® to let you know what I think about Fiesta Sides. As always, all opinions are my own; Rotisserie chicken works great in this recipe; Use your favorite salsa, or fire roasted tomatoes with green chilies; Cheddar or pepper jack cheese can be substituted for the colby-jack; Because of the high oven temperature, olive oil is not recommended for brushing the tortillas.

Nutrition Facts

• calories667.2
• carbohydrateContent50.7 g
• cholesterolContent80.2 mg
• fatContent27.9 g
• fiberContent7.8 g
• proteinContent34.1 g
• saturatedFatContent12.2 g
• sodiumContent1064.7 mg
• sugarContent2.7 g