🐔Baked Chicken and Rice Chimichangas😻


  • 1 ½ cups cooked shredded chicken
  • ⅔ cup salsa
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (5.6 ounce) package Knorr® Fiesta Sides™ – Spanish Rice
  • 1 ¼ 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



1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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

3Prepare Knorr® Fiesta Sides™ – Mexican Rice according to package directions. Remove from the heat.

4Stir 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.

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


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