Chicken Chimichangas


  • 1 ½ cups chicken broth
  • 1 cup uncooked long-grain rice
  • ½ cup red enchilada sauce
  • 1 ½onion, 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
  • ¼ cup vegetable oil
  • 3avocados, peeled and pitted
  • ½ cup finely chopped cilantro
  • 2 tablespoons lemon juice
  • 3green onions, diced
  • ¼ cup finely chopped jalapeno chile peppers
  • 1tomato, diced
  • 2 cups shredded lettuce
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese
  • Directions

  • Step 1

    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.


  • Step 2

    Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

  • Step 3

    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.

  • Step 4

    Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

  • Step 5

    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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