Chicken Chimichangas

allrecipes.com

Leanne Brackenreed

45 m 6 servings 1595 cals

1 ½ cups chicken broth

1 cup uncooked long-grain rice

½ cup red enchilada sauce

1 ½ 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

¼ cup vegetable oil

subheading: TOPPING:

3 avocados, peeled and pitted

½ cup finely chopped cilantro

2 tablespoons lemon juice

3 green onions, diced

¼ cup finely chopped jalapeno chile peppers

1 tomato, diced

2 cups shredded lettuce

1 cup sour cream

2 cups shredded Cheddar cheese

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