Chicken Chimichangas
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Chicken Chimichangas

1. Chicken broth - 1 ½ cups
2. Uncooked long-grain rice - 1 cup
3. Red enchilada sauce - ½ cup
4. Onion, diced, divided - 1 ½
5. Flour tortillas - 6 (12 inch)
6. Diced cooked chicken breast, divided - 4 cups
7. Monterey Jack cheese, shredded, divided - 1 pound
8. Sliced black olives - 1 (6 ounce) can
9. Refried beans, divided - 4 cups
10. Vegetable oil - ¼ cup
11. Avocados, peeled and pitted - 3
12. Finely chopped cilantro - ½ cup
13. Lemon juice - 2 tablespoons
14. Green onions, diced - 3
15. Finely chopped jalapeno chile peppers - ¼ cup
16. Tomato, diced - 1
17. Shredded lettuce - 2 cups
18. Sour cream - 1 cup
19. Shredded Cheddar cheese - 2 cups

How to cook deliciously - Chicken Chimichangas

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.