Baked Chicken Chimichanga Recipe

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

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)

Wskazówki

Preheat the oven to 425°F.

In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside.

Prepare your Knorr® Fiesta Sides™rice according to package directions (cover and simmer for 7 minutes) or rice recipe. Remove from heat.

Stir in the chicken mixture and cheese. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy.

Serve with your favorite toppings: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and lime wedges.

Wartości Odżywcze

• Kalorie: 419 kcal
• Tłuszcz Całkowity: 28 g
• Tłuszcz Nasycony: 16 g
• Cholesterol: 70 mg
• Sód: 791 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 20 g