Ingredients
6
6 servings
- •1.5 cups chicken broth
- •1 cup uncooked long-grain rice
- •0.5 cup red enchilada sauce
- •1.5 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
- •0.25 cup vegetable oil
- •3 avocados, peeled and pitted
- •0.5 cup finely chopped cilantro
- •2 tablespoons lemon juice
- •3 green onions, diced
- •0.25 cup finely chopped jalapeno chile peppers
- •1 tomato, diced
- •2 cups shredded lettuce
- •1 cup sour cream
- •2 cups shredded Cheddar cheese
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 1595
- Carbohydrate: 133g
- Fat: 84g
- Fiber: 22g
- Protein: 80g
- Sugar: 6g
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