Name: Baked Chicken and Rice Chimichangas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cooked shredded chicken - 1 ½ cups; Salsa - ⅔ cup; Ground cumin - 1 ½ teaspoons; Dried oregano - 1 teaspoon; Knorr® Fiesta Sides™ - Spanish Rice - 1 (5.6 ounce) package; Shredded Colby-Jack cheese - 1 ¼ cups; Burrito-size flour tortillas - 4 (10 inch); Canola oil - 1 tablespoon; Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges - 1 tablespoon

Ingredients for - Baked Chicken and Rice Chimichangas

1. Cooked shredded chicken 1 ½ cups

2. Salsa ⅔ cup

3. Ground cumin 1 ½ teaspoons

4. Dried oregano 1 teaspoon

5. Knorr® Fiesta Sides™ - Spanish Rice 1 (5.6 ounce) package

6. Shredded Colby-Jack cheese 1 ¼ cups

7. Burrito-size flour tortillas 4 (10 inch)

8. Canola oil 1 tablespoon

9. Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges 1 tablespoon

How to cook deliciously - Baked Chicken and Rice Chimichangas

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Combine shredded chicken with salsa, cumin, and oregano in a large bowl.

3 . Stage

Prepare Spanish rice according to package directions. Remove from the heat.

4 . Stage

Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

5 . Stage

Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.