 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Crunchy main dish goes well with salad on top 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 |
22 flour tortillas (10 inch) |
4 cups diced cooked chicken breast, divided |
1 pound monterey jack cheese, shredded, divided |
6 ounce sliced black olives |
4 cups refried beans, divided |
1/4 cup vegetable oil |
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 peppers |
1 tomato, diced |
2 cups shredded lettuce |
2 cups sour cream |
2 cups shredded cheddar cheese |
Directions:
1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion.
2. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
3. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
4. 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.
5. Roll tortillas, tucking in sides to prevent filling from spilling over.
6. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides.
7. Drain on paper towels.
8. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together.
9. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
|
|