Easy Chimichangas

Description

Chicken, Beef, Pork... whatever :)

Details

Cooking Time:		30
Recipes Makes:		6
Calories:		636
Carbs:		56.5
Fat:		21
Protein:		54.6

Ingredients

Chimichangas

• 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
• 1/2 - 1 pound Monterey jack cheese (shredded)
• 1 (6 ounce) can sliced black olives (optional)
• 4 cups re-fried beans
• 1/4 cup vegetable oil

Avocado topping- (optional)

• 3 avocados (peeled and pitted)
• 1/2 cup cilantro (finely chopped)
• 2 tablespoons lemon juice
• 3 green onions (diced)
• 1/4 cup jalapeno peppers
• 1 tomato (diced)

Toppings

• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

 

Directions

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. (BAKED version click here!)

Step 5: Top chimichangas with cheddar cheese, guacamole and sour cream.

submitted by Blogchef.net - much more here!!

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