Baked Chicken and Rice Chimichangas
Recipes Chicken Main Dish Meal ideas Mexican Quick and Easy
Description
Save yourself some money by making Chimichangas at home. You can make them to your own taste too. It's a bit lighter and healthier, but just as tasty as the restaurant version. Serve with a side refried beans, if desired.
Ingredients
1½ c. cooked shredded chicken, rotisserie or leftover chicken is great
⅔ c. salsa, your favorite
1½ t. ground cumin
1 t. dried oregano
2 T.canola or vegetable oil, divided (not olive oil because of high oven temperature)
1 package Knorr® Fiesta Sides™ Spanish Rice
1¼ c. shredded Colby Jack, Mexican blend, Cheddar or Pepper Jack cheese
4 burrito size flour tortillas
Optional Toppings:
shredded cheese, sour cream, guacamole, chopped tomato, chopped cilantro, chopped green onions, chopped lettuce, lime wedges, avocado slices.
Directions
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Preheat oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
Combine shredded chicken with salsa, cumin and oregano; set aside.
Prepare Knorr® Fiesta Sides™ Mexican Rice according to package directions- cover and simmer for 7 minutes; remove from the heat. Stir in the chicken mixture and cheese; evenly divide mixture between flour tortillas; wrap and place seam-side down on prepared baking sheet. Brush with remaining oil.
Bake for 20 minutes, or until golden brown and crispy.
Serve with your favorite toppings.
4 servings.