Baked Chicken and Rice Chimichangas
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.Advertisement
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.
I've partnered with Knorr® to let you know what I think about Fiesta Sides™. As always, all opinions are my own.
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.