Shredded Chicken and Rice Chimichangas

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*Ingredients*

-3 cups of shredded cooked chicken

-1 cup of salsa

-1 1/2 tsp. of ground cumin

-1 tsp. of dried oregano

-2 tbsp. of vegetable oil

-1 package of Knorr Spanish Rice

-2 cups of shredded Colby jack cheese

-4 to 6 burrito sized flour tortillas

*Directions*

-Heat oven to 425 degrees.

-Combine the cooked shredded chicken, salsa, cumin, and oregano in a bowl. Set the bowl aside.

-Prepare Knorr Spanish Rice according to package directions. Remove from heat.

-Put rice in the bowl with the chicken mixture and add in 1 1/4 cup of shredded cheese. Mix until everything is combined.

-Place mixture in tortillas and sprinkle remaining cheese on top. Roll the tortillas and place in a pan with the seam down.

-Cook for 15-20 minutes.

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