Baked Chicken and Rice Chimichangas

1½ c cooked shredded chicken*
⅔ c. salsa**
1½ tsp. ground cumin
1 tsp. dried oregano
2 tbsp. canola or vegetable oil, divided
1 package Knorr® Fiesta Sides™ – Spanish Rice
1¼ c. shredded colby jack cheese***
4 burrito size flour tortillas

Recipe Notes:
*Rotisserie chicken works great
**Use your favorite salsa, or fire roasted tomatoes with green chilies
***Cheddar or pepper jack works too
-Because of the high oven temperature, olive oil is not recommended for brushing the tortillas. However, you may use it in place of the canola/vegetable oil in the rice.


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