Cincinnati Family Magazine

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May 17, 2022

Chicken Chimichangas

 


 

Serves 6.

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
  • 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
  • 1/4 cup vegetable oil
  • TOPPING
  • 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 chile peppers
  • 1 tomato, diced
  • 2 cups shredded lettuce
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese

Directions

  1. 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. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  3. 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. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  5. 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.

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