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Baked Chicken and Rice Chimichangas

Rated as 4.88 out of 5 Stars

"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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40 m servings 667
Original recipe yields 4 servings (4 chimichangas)


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  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(R) Fiesta Sides(TM) - 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.
  • 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 50.7 34.1 80 1065 Full nutrition

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Read all reviews 21
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LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos, though, not 4. Yum!

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

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 ...

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.

I made my own rice and doubled the recipe but it was delicious!

Great recipe. I only modified the spices I added inside.

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 fr...

this is amazing. I also make 1/2 the recipe with chicken and the other half with cut up ribeyes. I get 8 full sized chimichangas ot if the recipe. ???

very good. 20 minutes in the oven burned some of the bottoms and the filling made a dozen 8" tortillas but the flavor was great and with those adjustments we will be making these a lot! we diced...