Baked Chicken and Rice Chimichangas

So DL over at A Well Fed Life pinned this recipe on her pinterest page.  I saw it and thought it looked good.  Also D was going to make a Whole Chicken for Easter.  And if you don't go to Whole Foods or a butcher, it seems a Whole Chicken is more like 10 pounds than 3-4.  We ALWAYS have left overs.

So D made Jalapeno Mustard Chicken and Green Rice.  We didn't have as much chicken as we usually have but we did have 2 cups of green rice.  It seemed this recipe below fit in on how to use everything up.

It was pretty good, but D and I both agreed it needed something "bright" inside the chimichanga.  I said cilantro or a fresh jalapeno.  D said Pico de Gallo.  I wasn't thinking when I went to the store, so I forgot to buy extra salsa, tomatoes, lettuce, and/or avocado for topping.  We had with Chipotle Refried Beans .

Baked Chicken and Rice Chimichangas

Photo by ALB

Adapted from: Lil' Luna
Recipe type: Main Dish
Serves: 4

INGREDIENTS
1½ c cooked shredded chicken breast (or use rotisserie or saute some chicken up)
⅔ c. salsa
1½ tsp. ground cumin
1 tsp. dried oregano
Cooking Spray
2 C Green Chile Rice (or use Knorr or Uncle Ben's Spanish Rice)
1¼ c. shredded colby jack cheese
4 burrito size flour tortillas

INSTRUCTIONS
COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.

Reheat the Rice.

Stir the cheese and the rice into the chicken mixture. Divide the mixture between flour tortillas, wrap and place seam-side down on a cooking sprayed baking sheet. Spray the chimichangas with cooking spray and place in oven to bake for 10 minutes (or until golden brown and crispy) at 425 degrees. Rotate the baking pan and cook 8-10 more minutes.

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.

12 Smart Points (my additions/subtractions at 4 servings)