Baked Chicken Chimichangas

Crispy baked chimichangas filled with shredded chicken, seasoned rice, salsa, and melted Colby Jack cheese.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the shredded cooked chicken, 2/3 cup salsa, 1 1/2 teaspoons ground cumin, and 1 teaspoon dried oregano. Stir until evenly mixed and set aside.
Prepare the Knorr Fiesta Sides Spanish Rice according to package directions (cover and simmer for 7 minutes) or prepare an equivalent homemade Spanish rice and remove from heat.
Stir the warm rice into the chicken mixture, then fold in 1 1/4 cups shredded Colby Jack cheese until combined.
Divide the filling evenly among the four flour tortillas. Roll each tortilla into a tight burrito, folding in the sides and placing seam-side down on the prepared baking sheet.
Brush each chimichanga with the remaining oil and bake in the preheated oven for 20 minutes, until golden brown and crispy.
Let the chimichangas rest briefly, then serve with desired toppings such as shredded cheese, sour cream, tomato, cilantro, green onion, lettuce, salsa, guacamole, and lime wedges.

Finely shred the chicken so it blends with the rice and cheese.
You can substitute homemade Spanish rice (about 2 1/2 cups leftover rice works).
For fried chimichangas, fold as directed and fry at 400°F for about 8 minutes, flipping once.
To bake from frozen, heat at 400°F covered 20 minutes, then uncovered 10–15 minutes until 165°F.
Reheat on a rack in a 425°F oven for about 35 minutes, or thaw and heat about 20 minutes.