Description
Crispy baked chimichangas filled with shredded chicken, Spanish rice, salsa, and melted cheese. This easy oven-baked Mexican-style dinner is ready in just 25 minutes.
Ingredients
Scale
- 1 ½ cups cooked chicken, shredded
- ⅔ cup salsa
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons canola or vegetable oil
- 1 package Knorr Fiesta Sides Spanish Rice
- 1 ¼ cups Colby Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Preheat the oven to 425°F and line a baking sheet.
- Combine shredded chicken, salsa, cumin, and oregano in a large bowl.
- Prepare Spanish rice according to package directions.
- Stir cooked rice and shredded cheese into the chicken mixture.
- Divide the filling between the tortillas.
- Fold the sides and roll into burrito shapes.
- Place seam-side down on the baking sheet.
- Brush tops lightly with oil.
- Bake for about 20 minutes until golden and crispy.
- Serve with toppings such as sour cream, salsa, lettuce, or guacamole.
Notes
- Finely shred the chicken so it blends with the rice and cheese.
- You can replace packaged rice with about 2½ cups homemade Spanish rice.
- Chimichangas can be assembled ahead and refrigerated for up to 24 hours before baking.
- Freeze wrapped chimichangas for up to 3 months and bake from frozen until heated through.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 419
- Sugar: 3g
- Sodium: 791mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg