Baked Chicken and Rice Chimichangas

"I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!"


  • 1 1/2 cups cooked shredded chicken
  • 2/3 cup salsa
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
  • 1 1/4 cups shredded Colby-Jack cheese
  • 4 (10 inch) burrito-size flour tortillas
  • 1 tablespoon canola oil
  • Optional Toppings:
  • Shredded cheese
  • sour cream
  • chopped tomato
  • cilantro
  • green onions
  • shredded lettuce
  • lime wedges


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  3. Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat.
  4. Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
  5. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.