Baked Rotisserie Chicken and Rice Chimichangas
Queso, Chips, and Berries
Ingredients
- 1½ cups long-grain brown rice
- ½ cup finely chopped onion
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1½ Tbsp tomato paste
- 1 (15-oz) can black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 1 (12-oz) pkg burrito-size flour tortillas
- 1 deli rotisserie chicken, shredded
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1 (8-oz) pkg shredded lettuce
- 1 cup fresh salsa
Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Cook onion and garlic in hot oil in a skillet over medium-high heat 4 minutes, stirring often. Stir in tomato paste; cook 2 minutes.
- Remove from heat; stir in hot cooked rice, beans, and cilantro. Season with salt and pepper to taste.
- Spoon about ¾ cup rice mixture in center of each tortilla; top with chicken and cheese. Fold sides of tortillas over filling, then roll up, burrito style. Place, seam sides down, on a greased rimmed baking sheet; lightly coat tops with cooking spray.
- Bake 20 minutes or until browned and crisp. Top with lettuce and salsa.
Side Dish Ingredients
- 1 (16-oz) container refrigerated mild queso dip
- ½ (13-oz) pkg tortilla chips
- 1 (16-oz) pkg strawberries, cut up
Side Dish Instructions
- Heat dip in microwave according to package directions. Serve with chips and Chimichangas recipe.
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