Baked Chicken and Rice Chimichangas



1 ½ cups cooked shredded chicken

⅔ cup salsa

1 ½ tsp ground cumin

1 tsp dried oregano

1 pkg Spanish Rice

1 ¼ cups shredded Colby-Jack cheese

4 (10“) burrito-size flour tortillas

1 Tbs canola oil

Optional Toppings:

Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  3. Prepare 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.


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