CHICKEN CHIMICHANGA Recipe

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Category:	Category: MAIN DISHES

Ingredients:	Ingredients: 1½ c. chicken cooked and shredded ⅔ c. salsa 1½ tsp. ground cumin 1 tsp. dried oregano 2 Tbsp. canola or vegetable oil divided 1 pkg. Spanish Rice 1¼ c. Colby jack cheese shredded 4 flour tortillas, burrito sized

Directions:	Directions: Set oven to 425°. Combine the cooked shredded chicken with salsa, cumin, and oregano; set aside. Prepare Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat. STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy). Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

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CHICKEN CHIMICHANGA Recipe

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