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Homemade Chicken Chimichanga
My friend Jim from Oakland showed me this dish and I liked it. He says it is more like a deep fried beef buritto to him, and to me, it is like a huge spring rolls! Either way, it tastes good. This is the chicken version of it, enjoy! Ingredients
- 1 1/2 cupschicken broth
- 1 cupuncooked long-grain rice
- 1/2 cupred enchilada sauce
- 1 1/2onion, diced, divided
- 6 (12 inch)flour tortillas
- 4 cupsdiced cooked chicken breast, divided
- 1 poundMonterey Jack cheese, shredded, divided
- 1 (6 ounce) cansliced black olives
- 4 cupsrefried beans, divided
- 1/4 cupvegetable oil
- TOPPING
- 3avocados, peeled and pitted
- 1/2 cupfinely chopped cilantro
- 2 tablespoonslemon juice
- 3green onions, diced
- 1/4 cupfinely chopped jalapeno chile peppers
- 1tomato, diced
- 2 cupsshredded lettuce
- 1 cupsour cream
- 2 cupsshredded Cheddar cheese
Directions
- 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.
- On Serving: 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.
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