Chimichangas

I accidentally ended my previous post before posting the recipe for chimichangas! Here it is:

Source: All Recipes

Ingredients:

1 1/2 cups chicken broth

1 cup uncooked long-grain rice

1/2 cup red enchilada sauce

1 1/2 cups chopped onion, divided

6 (12 inch) flour tortillas

4 cups diced cooked chicken breast, divided

1 lb Monterey Jack shredded cheese, divided

1 can sliced black olives

4 cups refried beans, divided

1/4 cup vegetable oil

Topping:

3 avocados, peeled and pitted

1/2 cup finely chopped cilantro

2 T lemon juice

3 green onions, diced

1/4 cup finely chopped jalapeno peppers

1 tomato, diced

2 cups shredded lettuce

1 cup sour cream

2 cups shredded cheddar cheese

Directions:

1. 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.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. 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.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. 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.