Ingredients

• 1.5 cups chicken broth
• 1 cup uncooked long-grain rice
• 0.5 cups red enchilada sauce
• 1 ½ onion , diced, divided
• 6 , 12 inch
• 4 cups diced cooked chicken breast , divided
• 1 pound Monterey Jack cheese , shredded, divided
• 1 , 6 ounce
• 4 cups refried beans , divided
• 0.25 cups vegetable oil

Instructions

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

Nutrition per serving