Description
Chicken chimichangas recipe filled with seasoned chicken, rice, beans and cheese, then fried until crisp and topped with guacamole.
Ingredients
Units
Scale
- 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 inches) flour tortillas
- 4 cups shredded cooked chicken breast
- 1 pound Monterey jack cheese (shredded)
- 1 (6 ounces) can slice black olives
- 4 cups refried beans
- A 1/4 cup of vegetable oil
Avocado Topping
- 3 avocados (peeled and pitted)
- 1/2 cup cilantro (finely chopped)
- 2 tablespoons lemon juice
- 3 green onions (diced)
- 1/4 cup 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 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.
- 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.
- Spoon equal amounts of refried beans onto each tortilla 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.
- Heat oil in a large skillet and fry the filled tortillas, turning once until browned on both sides. Drain on paper towels.
- To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole, and sour cream.
Nutrition
- Serving Size:
- Calories: 1272
- Sugar: 5.4 g
- Sodium: 1964.6 mg
- Fat: 80.8 g
- Carbohydrates: 88.3 g
- Protein: 52.7 g
- Cholesterol: 144.2 mg