Baked Chicken Chimichangas

Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

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

Prepare the Spanish rice mix according to its package directions, using half of the oil if the package calls for it. Remove the rice from the heat, then stir in the chicken mixture and Colby Jack cheese.

Divide the filling among the flour tortillas. Fold in the sides, roll each tortilla tightly, and place seam-side down on the prepared baking sheet. Brush with the remaining oil.

Bake for about 20 minutes, until golden brown and crisp. Serve hot with your favorite toppings.