Rating: 5 stars 4.7
228 Ratings
  • 5 star values: 184
  • 4 star values: 37
  • 3 star values: 4
  • 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!



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


Instructions Checklist
  • 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.


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