Baked chicken chimichangas

1. 1

   to make rice.....

2. 2

   in sauce pan, combine broth, enchilada sauce, cumin, minced garlic, and cream cheese

3. 3

   bring to a boil stirring occasionally, once boiling add instant brown rice

4. 4

   cover and lower heat to simmer for 5 mins stir and remove from heat and keep covered an additional 5 mins

5. 5

   meanwhile, combine chicken, corn, taco seasoning, and green onion

6. 6

   stir to combine

7. 7

   mix 3/4 of rice into mixture

8. 8

   divide chicken and rice mixture equally between the six shells

9. 9

   roll tortilla tucking in sides to prevent mixture from spilling out

10. 10

    place in greased cookie sheet

11. 11

    preheat oven to 375

12. 12

    bake for 15-20mins

13. 13

    garnish with low fat sour cream, red onion, lettuce, and avocado

14. 14

    serve extra rice as side

* Per serving · 4 servings · Values may vary.

No additional tips available.