Chicken Chimichangas
Labels:
chicken
,
recipe
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Ingredients:
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1 1/2 cups chicken broth
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1 cup uncooked long-grain rice
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1/2 cup red enchilada sauce
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1 1/2 onion, diced, divided
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6 (12 inch) flour tortillas
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4 cups diced cooked chicken breast, divided
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1 pound Monterey Jack cheese, shredded, divided
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1 (6 ounce) can sliced black olives
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4 cups refried beans, divided
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1/4 cup vegetable oil
Directions:
- 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 onto 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.
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