For this baked chicken chimichanga recipe, I believe you’ll enjoy this delicious and healthier take on a restaurant favorite! These are bound to become a regular in our meal plan—and once you give them a try, I’m sure they’ll make it into yours too!
Ingredients
1 ½ cups of cooked, shredded chicken
⅔ cup of salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package of 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:
- Extra shredded cheese
- Sour cream
- Chopped tomatoes
- Cilantro
- Green onions
- Shredded lettuce
- Lime wedges
Directions
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, mix the shredded chicken with salsa, cumin, and oregano.
Step 3: Cook the Spanish rice as per the package instructions, then remove it from the heat.
Step 4: Combine the rice and shredded cheese with the chicken mixture.
Step 5: Divide the mixture evenly among the tortillas, fold them up, and place seam-side down on the prepared baking sheet. Brush each with a little oil.
Step 6: Bake for about 20 minutes, or until the tortillas are golden and crispy. Serve with any desired toppings.
Cook’s Note
Using rotisserie chicken saves time, and you can swap in your favorite jarred salsa or a can of fire-roasted tomatoes with green chilies.
Feel free to switch out the Colby-Jack cheese for cheddar or pepper jack, depending on your preference.