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Chicken Chimichangas
 
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 1
Crunchy main dish goes well with salad on top
Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
22 flour tortillas (10 inch)
4 cups diced cooked chicken breast, divided
1 pound monterey jack cheese, shredded, divided
6 ounce sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
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 peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded cheddar cheese
Directions:
1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion.
2. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
3. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
4. 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.
5. Roll tortillas, tucking in sides to prevent filling from spilling over.
6. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides.
7. Drain on paper towels.
8. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together.
9. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
By RecipeOfHealth.com