I believe you’re going to adore this scrumptious, healthier version of a restaurant standard for this baked chicken chimichanga recipe! When you try them, I think you’ll agree that we should include these in our regular menu.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 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
- Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
- Prepare Spanish rice according to package directions. Remove from the heat.
- Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
- Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
- I’ve partnered with Knorr to let you know what I think about Fiesta Sides. As always, all opinions are my own.
- Rotisserie chicken works great in this recipe.
- Use your favorite salsa, or fire-roasted tomatoes with green chilies.
- Cheddar or pepperjack cheese can be substituted for the colby cheese.
- Because of the high oven temperature, olive oil is not recommended for brushing tortillas.
Nutrition Facts
| Calories | 667 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 8 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 1065 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Used the recipe as a base and made some changes, cut up chicken and sauteed in spices, used 1/3 of a can of tomatoes with green chiles, made white rice and added taco seasoning. Cooked for 15 minutes on 425, good flavor.
Much better than anticipated. I had leftover slow cooker fiesta shredded chicken that I needed to use up, so added the cumin, salsa etc and leftover plain white rice. Made them the night before so had to cover the pan to warm up a bit in the oven. Then brushed with the oil, and in last 10 minutes added Colby jack and cheddar cheese on top. Super easy and quite delicious! Definitely making this recipe again, thank you so much for sharing
Amazing recipe!
Super easy and full of flavor meal!!! My wife and I make these when we want a healthier option of Mexican Food. I did add in Garlic powder and some crushed red pepper for a little kick. We also added Sirona peppers to the salsa a few times. Combine this with an avacado salsa and the meal is on fire.
Super easy and very tasty.
this is really tasty and easy to make!
This is a good basic recipe. It was easy to put together. I used smoked pulled chicken from the grocery store to save some time. If I make this again I will use a lot more spices. It tasted fine as written, but I was wanting more heat. I did really like how it crisped up in the oven without having to deep fry.
These were delicious! Nice and crispy on the outside. I used Rice-a-Roni Mexican rice instead (didn’t use all of it) and it was fabulous. Will definitely be making these again. We had them with refried beans and salad on the side.
I always forget to take a photo before they’re eaten! I had never made (or eaten!) chimichangas before finding this recipe last year. I think I make them slightly different each time. This time I added a can of white beans to the meat/rice mixture, and once rolled, sprayed them with pan spray before baking. I only baked them for 15 minutes at 400, since everything inside the tortillas was already warm. They came out crispy and delicious. The recipe made 6 big chimichangas, so we have leftovers for another day, and the other two went into the freezer.
Excellent, everyone raved about them.
Yum! Husband loves Tex mex and this was an absolute pleaser. He asked for it again, and I cannot this knot any higher praise.
Made this recipe tonight and it was a hit!! It is so easy to make and I made it exactly as written. I just added a dollop of sour cream to the tops of each one before serving. Family very happy and this will be added to our regular rotation!
These were so good! I made my own Spanish rice and added beans and corn. They came out perfect. My husband took one for lunch and everyone was asking him what it was because it smelled so good!
Delicious recipe!! I had tried in Mexican restaurant and loved it. At the restaurant they covered chimichanga with queso, so I added a little after baking and a little on the side too.
Fan favorite at our house!
I’ve put this one into regular rotation. It’s a great way to use up the tasty bits of rotisserie or homemade roast chicken. Watch the warning about not using olive oil – at 425 it smokes and burns. These can be cooled, individually wrapped and frozen for a fast grab and go lunch or reheated for a lazy dinner.
Very good. My teenage sons loved these, and a double batch was gone in no time. I used leftover homemade Spanish rice instead of the boxed, otherwise followed the recipe exactly. these are good both with the toppings or picked up and eaten plain. Also easy to make ahead and pop into the oven at mealtime. Will definitely be making again!!
Maybe add a little more chicken and use a little less rice. Overall, very good!
We both thought this recipe was great!! It definitely makes enough to feed a family of 4 and had leftovers to take to work! In the ingredients it says Spanish rice, but in the directions it says Mexican rice. I used the Mexican rice & it was fantastic!!
this was absolutely delicious! I used monterrey jack cheese instead though. I also made my own Mexican rice and added a bit of marble cheese on top to bake. topped it off with a homemade pico de gallo…soooooo yummy!!
I made this exactly according to the recipe. It was delicious and the family really liked it. The recipe made five fat chimichangas.