Rating: 4.5 stars
272 Ratings
  • 5 star values: 165
  • 4 star values: 82
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 4

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

1595 calories; protein 79.8g; carbohydrates 133.4g; fat 83.7g; cholesterol 214.8mg; sodium 2321.7mg. Full Nutrition
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