Baked Chicken and Rice Chimichangas

Baked Chicken and Rice Chimichangas that the fam will love

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Baked Chicken and Rice Chimichangas
Baked Chicken and Rice Chimichangas

Ingredients:

  • 1 ½ cups cooked shredded chicken
  • ⅔ cup salsa
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr(R) Fiesta Sides(TM) – Spanish Rice
  • 1 ¼ cups shredded Colby-Jack cheese
  • 4 (10 inch)s burrito-size flour tortillas
  • 1 tablespoon canola oil

Optional Toppings:

  • Shredded cheese
  • sour cream
  • chopped tomato
  • cilantro
  • green onions
  • shredded lettuce
  • lime wedges

Directions:

  • Step 1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Step 2Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  • Step 3Prepare Knorr(R) Fiesta Sides(TM) – Mexican Rice according to package directions. Remove from the heat.
  • Step 4Stir 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.
  • Step 5Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Nutrition Facts

Per Serving:667 calories; 27.9 g total fat; 80 mg cholesterol; 1065 mg sodium. 50.7 g carbohydrates; 34.1 g protein; 

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