Thursday, August 13- Hot turkey sandwich, mashed potatoes, Vegie, and jello.
Friday, August 14-
Tomato Soup, Grilled Ham & Cheese sandwich.
Monday, August 17- patty Melt, Fried onions, & mushrooms, fruit, and dessert.
Tuesday, August 18- Beef Tips over noodles, veggies, and salad.
Wednesday, August 19- Cream of Chicken over Biscuits, veggie, salad, and dessert.
Baked Chicken andRice Chimichangas
Ingredients
1 1/2 cups cooked shredded chicken
2/3 cup salsa
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 1/4 cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Optional Toppings:
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat.
Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
