Baked Chicken and Rice Chimichangas
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.