Chicken Chimichangas recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 1 ½ cups chicken broth 1 cup uncooked long-grain rice ½ cup red enchilada sauce 1 ½ onion, 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 3 avocados, peeled and pitted ½ cup finely chopped cilantro 2 tablespoons lemon juice 3 green onions, diced ¼ cup finely chopped jalapeno chile peppers 1 tomato, diced 2 cups shredded lettuce 1 cup sour cream 2 cups shredded Cheddar cheese
Nutrition Info
- 1595.1 caloriescarbohydrate: 133.4 gcholesterol: 214.8 mgfat: 83.7 gfiber: 22.1 gprotein: 79.8 gsaturatedFat: 36.6 gservingSize: -sodium: 2321.7 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Chimichangas
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.