Baked Chicken Chimichangas

One of the best things you can make with flour tortillas and chicken is to turn them into Chimichangas. Delicious and super duper impressive, these are great for both family meals and gatherings. Let’s take our family as an example. My kids crave them and my guests also give them an absolute yes. Some of them even asks me for the recipe to make good ones of the own. They just taste so good!

Flour tortillas are laid flat on a cutting board, filled with a mixture of tossed chicken, cooked Mexican rice and shredded Colby Jack cheese, then rolled up, brushed with oil and baked until golden brown until crispy. They come out tasty and flavorful, then, surely satisfy the taste buds of eaters.

These baked chicken Chimichangas are quick to serve than you think. They are ready on the table in just 20 minutes. Quite a short amount to have a good meal at home, right? To best serve, you can eat these with sour cream, chopped tomato, chopped cilantro or toppings of your choice. Let’s get started!

Baked Chicken Chimichangas

Recipe by Sandra MyersCourse: MainCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Flour tortillas are laid flat on a cutting board, filled with a mixture of tossed chicken, cooked Mexican rice and shredded Colby Jack cheese, then rolled up, brushed with oil and baked until golden brown until crispy.

Ingredients

• 1 1/2 cup chicken, cooked and shredded

• 2/3 cup salsa

• 1 package Knorr® Fiesta Sides™ Spanish Rice

• 1 1/4 cup Colby Jack cheese, shredded

• 2 tbsp canola or vegetable oil divided

• 4 flour tortillas burrito sized

• 1 1/2 tsp ground cumin

• 1 tsp dried oregano

Directions

• Preheat oven to 425 degrees F.
• Add chicken, salsa, cumin, and oregano in a bowl. Stir to combine and set aside.
• Cook Mexican rice according to package directions. Remove from the heat.
• Pour chicken and cheese into rice pot. Arrange mixture between flour tortillas, wrap up and place seam-side down on a lined baking sheet.
• Brush with remaining oil and bake for 20 minutes; until golden brown and crispy.
• Serve with toppings of your choice (sour cream, chopped tomato, chopped cilantro,…)