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Wednesday, September 14, 2016

Baked Chicken and Rice Chimichangas


1 1/2 c. cooked shredded chicken (or be easy on yourself and buy a rotisserie chicken)
1/3 c. salsa
1 1 /2 t. ground cumin
1 t. dried oregano
2 T. canola oil
1 package Knorr Fiesta Sides Spanish Rice (or any boxed Spanish Rice)
1 1/4 c. shredded Monterrey Jack cheese
4 burrito sized flour tortillas


1. Combine the cooked shredded chicken with salsa, cumin and oregano; set aside
2. Prepare rice according to package directions
3. Stir in the chicken mixture and cheeses.  Divide the mixture between flour tortillas, wrap and place seam side down on a lined baking sheet.  Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.  Serve, if desired, with your favorite toppings, like guacamole, salsa, sour cream, etc.

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