The Big Sandy Mountaineer -

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.