Chicken Chimichangas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups diced cooked chicken breast, divided
1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½ onion, diced, divided
1 flour tortillas (12 inch)
1 lb Monterey jack cheese, shredded, divided
4 cups refried beans, divided
¼ cup vegetable oil
Toppings to taste: 3 avocados (peeled and pitted), ½ cup finely chopped cilantro, 2 Tablespoons lemon juice, 3 green onions (diced), ¼ cup finely chopped jalapeño chili peppers, 1 diced tomato, 2 cups shredded lettuce, 2 cups sour cream, 2 cups shredded cheddar cheese.
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Directions: |
Directions:In a medium saucepan combine the 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, 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 toweling. To serve; in a medium bowl combine the avocados, cilantro, lemon juice, green onions, chili 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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