Ingredients
- 1 1/2 cups chicken broth
- 1 cup uncooked long grain white rice
- 1/2 cup red enchilada sauce
- 1 1/2 onion (diced, divided)
- 6 (12 inch) flour tortillas
- 4 cups shredded cooked chicken breast
- 1 pound Monterey jack cheese (shredded)
- 1 (6 ounce) can sliced black olives
- 4 cups refried beans
- 1/4 cup vegetable oil
- Avocado topping-
- 3 avocados (peeled and pitted)
- 1/2 cup cilantro (finely chopped)
- 2 tablespoons lemon juice
- 3 green onions (diced)
- 1/4 cup jalapeno chile peppers
- 1 tomato (diced)
- 2 cups shredded lettuce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Preparation
Step 1
Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.
(Makes 6 Servings)
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