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Baked Chicken and Rice Chimichangas

Baked Chicken and Rice Chimichangas

Name: Baked Chicken and Rice Chimichangas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 chimichangas
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(R) Fiesta Sides(TM) - Spanish Rice; 1 ¼ cups shredded Colby-Jack cheese; 4 (10 inch)s burrito-size flour tortillas; 1 tablespoon canola oil; Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Rating: 4.76 stars

132 Ratings
98 Reviews
21 Photos

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!

By Lil' Luna

Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Servings:

Max Servings:

Yield:

4 chimichangas

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr(R) Fiesta Sides(TM) - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch)s burrito-size flour tortillas
1 tablespoon canola oil

Optional Toppings:

Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Directions

Step 1

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

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Step 2

Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Step 3

Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat.
Step 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.
Step 5

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

Per Serving:

667 calories; 27.9 g total fat; 80 mg cholesterol; 1065 mg sodium. 50.7 g carbohydrates; 34.1 g protein; Full Nutrition

Reviews (98)

Most helpful positive review

Tracy S.

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

Helpful

(9)

Most helpful critical review

PennyOctavia Culbreath

07/28/2019

Too tangy Read More

132 Ratings

5 star values: 105
4 star values: 23
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tracy S.

07/31/2017

Helpful

(9)

Tracy S.

07/31/2017

Helpful

(9)

SandyS

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

Helpful

(5)

abbyz2000

06/30/2017

LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos though not 4. Yum! Read More

Helpful

(5)

sonshaun

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

Helpful

(3)

Pamela

01/04/2017

It was delicious! Even the hub liked it - and he's not a big fan of "different." Read More

Helpful

(3)

Marcia Felton

07/17/2019

Love this recipe been making it for years. Sometimes I use refried beans instead of rice. Read More

Helpful

(2)

Donna

10/19/2018

Everyone chowed down! In the future I ll make more. I made my own Spanish rice but other than that I followed the recipe. However they were fully baked in 12 minutes. Read More

Helpful

(2)

Ekbrook

07/19/2019

A real hit with the entire family...and fairly easy to boot. Only change I made was to add a can of black bean to the chicken and rice mix. Will definitely make it again. Read More

Helpful

(1)

mtmrjm

03/04/2018

We loved this recipe! I did use Rotel as some users did since I had it on hand. I used a Mexican rice recipe on this site. Delicious and crispy! Just as good reheated! Definitely a Keeper! Read More

Helpful

(1)

PennyOctavia Culbreath

07/28/2019

Too tangy Read More

More Reviews

Back to Baked Chicken and Rice Chimichangas

All Reviews for Baked Chicken and Rice Chimichangas

- of Reviews

Nutritional Information

Baked Chicken and Rice Chimichangas

Servings Per Recipe: 4
Calories: 667

% Daily Value *

total fat: 43 %

saturated fat:

cholesterol: 27 %

sodium: 43 %

potassium: 10 %

carbohydrates: 16 %

fiber: 31 %

sugar:

protein: 68 %

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Chicken and Rice Chimichangas

1 of 98

All Reviews

Tracy S.

07/31/2017

Helpful

(9)

Tracy S.

07/31/2017

Helpful

(9)

SandyS

01/01/2019

Helpful

(5)

abbyz2000

06/30/2017

LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos though not 4. Yum!

Helpful

(5)

sonshaun

06/01/2017

Helpful

(3)

Pamela

01/04/2017

It was delicious! Even the hub liked it - and he's not a big fan of "different."

Helpful

(3)

Marcia Felton

07/17/2019

Love this recipe been making it for years. Sometimes I use refried beans instead of rice.

Helpful

(2)

Donna

10/19/2018

Everyone chowed down! In the future I ll make more. I made my own Spanish rice but other than that I followed the recipe. However they were fully baked in 12 minutes.

Helpful

(2)

Ekbrook

07/19/2019

A real hit with the entire family...and fairly easy to boot. Only change I made was to add a can of black bean to the chicken and rice mix. Will definitely make it again.

Helpful

(1)

mtmrjm

03/04/2018

We loved this recipe! I did use Rotel as some users did since I had it on hand. I used a Mexican rice recipe on this site. Delicious and crispy! Just as good reheated! Definitely a Keeper!

Helpful

(1)

PennyOctavia Culbreath