Rating: 4.75 stars
230 Ratings
  • 5 star values: 184
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional Toppings:

Directions

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

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  • 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.

Tips

I've partnered with Knorr® to let you know what I think about Fiesta Sides™. As always, all opinions are my own.

Recipe Notes:

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

667 calories; protein 34.1g; carbohydrates 50.7g; fat 27.9g; cholesterol 80.2mg; sodium 1064.7mg. Full Nutrition
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Reviews (160)

Most helpful positive review

Rating: 5 stars
07/31/2017
My hubby is the cook in the family but is working long hours lately. So I've been given "dinner duty" having not cooked anything more than boxed Mac 'n Cheese Instant Oatmeal and boiling water. This recipe was easy to follow looked and smelled great and made 8 delicious Chimmies! My hubby is from New Orleans and likes food with "character" and he was VERY satisfied as well as my 11 year old daughter! EXCELLENT! Read More
(13)

Most helpful critical review

Rating: 2 stars
07/28/2019
Too tangy Read More
230 Ratings
  • 5 star values: 184
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
07/31/2017
My hubby is the cook in the family but is working long hours lately. So I've been given "dinner duty" having not cooked anything more than boxed Mac 'n Cheese Instant Oatmeal and boiling water. This recipe was easy to follow looked and smelled great and made 8 delicious Chimmies! My hubby is from New Orleans and likes food with "character" and he was VERY satisfied as well as my 11 year old daughter! EXCELLENT! Read More
(13)
Rating: 5 stars
01/01/2019
This was an excellent dish and made easier when I prepared the ingredients ahead of time for a large gathering. I shredded the meat from a rotisserie chicken and made Mexican rice and beans from scratch earlier in the day then assembled and baked the chimichangas later. So yummy! You can adjust the seasoning from mild to spicy. A big hit with everyone served with extra salsa sour cream cheese cilantro and a salad. Read More
(12)
Rating: 5 stars
06/30/2017
LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos though not 4. Yum! Read More
(11)
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Rating: 5 stars
01/04/2017
It was delicious! Even the hub liked it - and he's not a big fan of "different." Read More
(4)
Rating: 5 stars
07/15/2020
This is now a regular in our house. The first time, I made the recipe pretty much as written and it was great. I did find that the chimichangas were huge, so I made a note to use 6 tortillas next time. Then I found Uncle Ben's Ready Rice - Spanish Style (90 seconds in the microwave) and that worked even better. Less clean up, quicker and just as tasty. I have used different types of salsa - each giving a different taste to the chimis. You can experiment with these. AND there is enough for left overs! (Makes dinner the next night much easier). Oh - to reheat, I flip them over and bake them in the oven at 350 deg for about 15 minutes until hot inside. Flipping them over (seam side up) keeps the top from getting too brown. Read More
(4)
Rating: 4 stars
04/19/2019
I made it just like the recipe. I think I will add fajita chicken next time. But really good with the extra cheese sour cream tomato onion and lime on top Read More
(4)
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Rating: 5 stars
07/19/2019
Used Taco Rice by Knorr not sure if that made any difference but this was very good. Husband really enjoyed them. Next time I may melt more cheese on top along with more salsa or salsa verde. Read More
(3)
Rating: 5 stars
09/01/2020
Very good. My teenage sons loved these and a double batch was gone in no time. I used leftover homemade Spanish rice instead of the boxed otherwise followed the recipe exactly. these are good both with the toppings or picked up and eaten plain. Also easy to make ahead and pop into the oven at mealtime. Will definitely be making again!! Read More
(3)
Rating: 5 stars
06/01/2017
I made this last night it was good. I used regular white rice instead of the spanish rice since I dont like peppers. My family liked it my dad liked alot without the tortilla. We did burritos instead and we thought it was still pretty good. Read More
(3)
Rating: 2 stars
07/28/2019
Too tangy Read More