Baked Chicken and Rice Chimichangas Recipe

"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!"


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  • 1 1/2 cups cooked shredded chicken
  • 2/3 cup salsa
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ – Spanish Rice
  • 1 1/4 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

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


    • I’ve partnered with Knorr® to let you know what I think about Fiesta Sides™. As always, all opinions are my own.
    • 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 fat;50.7 g carbohydrates;34.1 g protein;80 mg cholesterol;1065 mg sodium.Full nutrition
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