chicken chimichangas

Ingredients

• Servings: 6
• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1/2 cup red enchilada sauce
• 1 1/2 onion, diced, divided
• 6 (12 inch) flour tortillas
• 4 cups diced cooked chicken breast, divided
• 1 pound monterey jack cheese, shredded, divided
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans, divided
• 1/4 cup vegetable oil
• topping
• 3 avocados, peeled and pitted
• 1/2 cup finely chopped cilantro
• 2 tablespoons lemon juice
• 3 green onions, diced
• 1/4 cup finely chopped jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a medium saucepan combine the broth, rice, sauce, and 1 diced onion. mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• when rice mixture is ready, spoon equal amounts of the following each tortilla: chicken, shredded jack cheese, diced onion, olives, rice mixture and beans. roll tortillas, tucking in sides to prevent filling from spilling over.
• heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. drain on paper towels.
• to serve: in a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. mash together. place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded cheddar cheese.