Chicken Chimichangas

Name: Chicken Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 avocados, peeled and pitted; 170 grams sliced black olives; 946 milliliters diced cooked chicken breast, divided; 355 milliliters chicken broth; 59 milliliters finely chopped jalapeno chile peppers; 118 milliliters finely chopped cilantro; 6 12-inchs (12 inch) flour tortillas; 3 green onions, diced; 2 Tbsps lemon juice; 473 milliliters shredded lettuce; 454 grams Monterey Jack cheese, shredded, divided; 118 milliliters red enchilada sauce; 946 milliliters refried beans, divided; 237 milliliters uncooked long-grain rice; 473 milliliters shredded Cheddar cheese; 237 milliliters sour cream; 1 tomato, diced; 59 milliliters vegetable oil

Chicken Chimichangas might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 71g of protein, 82g of fat, and a total of 1489 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have , olives, green onions, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan combine the broth, rice, sauce, and 1 diced onion.

Ingredients you will need

Broth

Onion

Sauce

Rice

Equipment you will use

Sauce Pan

Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

Ingredients you will need

Rice

Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

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.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Whole Chicken

Olives

Beans

Onion

Rice

Roll tortillas, tucking in sides to prevent filling from spilling over.

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Tortilla

Roll

Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides.

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Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

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Paper Towels

Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together.

Ingredients you will need

Chili Pepper

Green Onions

Lemon Juice

Avocado

Cilantro

Tomato

Equipment you will use

Bowl

Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Ingredients you will need

Shredded Cheddar Cheese

Sour Cream

Avocado

Lettuce

Equipment

Ingredients

Servings:

avocados, peeled and pitted 170grams

sliced black olives 946milliliters

diced cooked chicken breast, divided 355milliliters

chicken broth 59milliliters

finely chopped jalapeno chile peppers 118milliliters

finely chopped cilantro 612-inchs

(12 inch) flour tortillas 3

green onions, diced 2Tbsps

lemon juice 473milliliters

shredded lettuce 454grams

Monterey Jack cheese, shredded, divided 118milliliters

red enchilada sauce 946milliliters

refried beans, divided 237milliliters

uncooked long-grain rice 473milliliters

shredded Cheddar cheese 237milliliters

sour cream 1

tomato, diced 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.