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Baked Chicken Chimichangas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try this delicious baked chicken chimichanga filled with a flavorful chicken, rice, and cheese mixture, baked to perfection for a crispy, golden finish.
Ingredients:
  • 1.5 cups cooked shredded chicken
  • 0.66666668653488 cup salsa
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
  • 1.25 cups shredded Colby-Jack cheese
  • 4 (10 inch) burrito-size flour tortillas
  • 1 tablespoon canola oil
  • Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Instructions:
  • Preheat the oven to 425°F (220°C) and cover a baking sheet with parchment paper.
  • Mix together tender shredded chicken with vibrant salsa, aromatic cumin, and fragrant oregano in a spacious bowl.
  • Cook the Spanish rice per the package instructions, then remove from heat.
  • Combine the rice and shredded cheese with the chicken mixture. Fill the flour tortillas with the mixture, wrap them, and place seam-side down on a baking sheet lined with parchment paper. Lightly brush the tops with oil.
  • Bake until beautifully golden and crispy, roughly 20 minutes in a preheated oven. Enjoy with your preferred toppings, if desired.

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