Baked chicken chimichangas

• 2 1/2 cup chicken broth
• 10 oz red enchilda sauce
• 3 cup instant brown rice
• 3 cooked chicken breasts, diced
• 1 can corn
• 6 green onion, chopped
• 1 1/2 cheddar cheese
• 1 tsp cumin
• 1 packages taco seasoning
• 3 oz 1/3 fat cream cheese, cubed
• 2 tbsp minced garlic
• 6 large flour tortillas

1. to make rice.....
2. in sauce pan, combine broth, enchilada sauce, cumin, minced garlic, and cream cheese
3. bring to a boil stirring occasionally, once boiling add instant brown rice
4. cover and lower heat to simmer for 5 mins stir and remove from heat and keep covered an additional 5 mins
5. meanwhile, combine chicken, corn, taco seasoning, and green onion
6. stir to combine
7. mix 3/4 of rice into mixture
8. divide chicken and rice mixture equally between the six shells
9. roll tortilla tucking in sides to prevent mixture from spilling out
10. place in greased cookie sheet
11. preheat oven to 375
12. bake for 15-20mins
13. garnish with low fat sour cream, red onion, lettuce, and avocado
14. serve extra rice as side

chicken broth, enchilda sauce, instant brown rice, chicken breasts, corn, green onion, cheddar cheese, cumin, taco seasoning, cream cheese, garlic, flour tortillas

Taken from cookpad.com/us/recipes/336338-baked-chicken-chimichangas (may not work)