I think you’re going to love this tasty, lighter version of a restaurant classic! We’ll definitely be adding these to our meal rotation–once you try them I think you will too!
Prep:10 mins
Cook:30 mins
Total:40 mins
Servings:4
Yield:4 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® Fiesta Sides™ – Spanish Rice
- 1 ¼ cups shredded Colby-Jack cheese
- 4 (10 inch) burrito-size flour tortillas
- 1 tablespoon canola oil
Optional Toppings:
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Directions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
- Prepare Knorr® Fiesta Sides™ – 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.
Recipe Notes:
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.
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;