BAKED CHICKEN CHIMICHANGA RECIPE

Ingredients 

1 1/2 cup chicken cooked and shredded ▢2/3 cup salsa ▢1 1/2 tsp ground cumin ▢1 tsp dried oregano ▢2 tbsp canola or vegetable oil divided ▢1 package Knorr® Fiesta Sides™ – Spanish Rice ▢1 1/4 cup colby jack cheese shredded ▢4 flour tortillas burrito sized

Instructions STEP - 1

Preheat the oven to 425°F.

STEP - 2

Combine the cooked, shredded chicken, salsa, cumin, and oregano in a large basin. Aside; set aside.  

STEP - 3

Cover and simmer the Knorr® Fiesta Sides™rice for seven minutes, as directed on the package, or prepare the rice according to a recipe. Eliminate from heat.

STEP - 4

After combining the chicken and Parmesan, stir in. Distribute the mixture among flour tortillas, then position them seam-side down on a baking sheet lined with parchment paper. Apply the remaining oil to the brush and bake for twenty minutes, or until brittle and golden brown.

STEP - 5

Shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and citrus wedges are some of the preferred toppings.

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