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My review
Baked Chicken and Rice Chimichangas
Lil' Luna
"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
40 m servings 667Original recipe yields 4 servings (4 chimichangas)
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- US
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Directions
{{model.addEditText}} Print- 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(R) Fiesta Sides(TM) - 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.
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Footnotes
- 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.
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Reviews
Read all reviews 147194 Ratings
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Most helpful positive review
7/31/2017
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...
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7/31/2017
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...
1/1/2019
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 fr...
6/30/2017
LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos, though, not 4. Yum!
6/1/2017
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 ...
1/3/2017
It was delicious! Even the hub liked it - and he's not a big fan of "different."
4/19/2019
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
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.
3/4/2018
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 Keepe...
7/1/2020
I’ve had this under my saved recipes forever and just now making it! First I doubled the recipe and got 10 large ones. The original 4 serving size should easily make 5-6. I was also out of this ...