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Chicken Chimichangas
Chicken Chimichangas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious crispy fried chicken and rice-filled tortillas topped with creamy avocado, sour cream, and cheese on a bed of fresh lettuce - a taste of authentic Mexican cuisine from my upbringing near the border.
Ingredients:
  • 3 green onions, diced
  • 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
  • 3 avocados, peeled and pitted
  • 0.5 cup finely chopped cilantro
  • 2 tablespoons lemon juice
  • 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:
  • Combine the broth, rice, sauce, and diced onion in a saucepan. Bring to a boil, then simmer on low heat for 20 minutes until rice is tender.
  • Warm tortillas in a large skillet until they are pliable for folding.
  • Place a generous portion of the prepared rice mixture onto each tortilla followed by chicken, Jack cheese, onion, olives, and beans. Carefully roll the tortillas, folding in the sides to contain the flavorful filling.
  • In a large skillet, heat oil until shimmering. Fry the filled tortillas, turning occasionally, until golden brown on all sides. Place on paper towels to drain excess oil.
  • To Serve: Mix avocados, cilantro, lemon juice, green onions, chile peppers, and tomatoes in a bowl until mashed. Spread shredded lettuce on a platter, then layer with chimichangas, avocado mix, sour cream, and shredded Cheddar cheese. Enjoy!

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