Easiest Way to Make Mexican Restaurant Chicken Chimichanga Calories

Baked Chicken And Rice Chimichangas

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Recipe Summary Baked Chicken And Rice Chimichangas

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!

Ingredients | Mexican Restaurant Chicken Chimichanga Calories

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

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.

I've partnered with Knorr® to let you know what I think about Fiesta Sides™. As always, all opinions are my own.

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.

Info | Mexican Restaurant Chicken Chimichanga Calories

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 chimichangas

TAG : Baked Chicken And Rice Chimichangas

Trusted Brands: Recipes and Tips, Knorr®,

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