Baked Chicken And Rice Chimichangas

• 1 1/2 cups cooked shredded chicken
• 2/3 cup salsa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 (5.6 ounce) package Knorr(R) Fiesta SidesTM - Spanish Rice
• 1 1/4 cups shredded Colby-Jack cheese
• 4 (10 inch) burrito-size flour tortillas
• 1 tablespoon canola oil
• Optional Toppings:
• Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
3. Prepare Knorr(R) Fiesta Sides(TM) - Mexican 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.

chicken, salsa, ground cumin, oregano, fiesta sides, cheese, flour tortillas, canola oil, cheese

Taken from www.allrecipes.com/recipe/247151/baked-chicken-and-rice-chimichangas/ (may not work)