Baked Chicken and Rice Chimichangas

By loves2bake

Ingredients

• 1 1/2 cups cooked shredded chicken
• 2/3 cup salsa
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 package Mexican Rice
• 1 1/4 cups shredded Colby-Jack cheese
• 4 (10 inch) burrito size flour tortillas
• 1 T canola oil
• Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.

3. Prepare Mexican Rice according to package directions. Remove from 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 (or spray with baking spray).

5. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.