Description
Tortillas filled with a chicken, rice, beans and olive mixture – rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
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
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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6