Chicken Chimichangas

This recipe is a lot of work but it makes enough for two meals. I just put the extra into a ziploc bag and freeze for next time.

Ingredients:

Rice Mixture
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup enchilada sauce (recipe below)

In a medium sacuepan or rice cooker combine the broth, rice, enchilada sauce and onion. Mix and bring to a boil, reduceheat to low and let simmer for about 20 minutes, or until rice is tender. Or put in rice cooker and follow directions for rice.

Red Enchilada Sauce:
1 Tblsp. Olive Oil
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 C. salsa
1 (6 oz.) can tomato sauce
1 1/2 cups water

Heat the oil in a large sauce pa overmedium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oegano, chili powder,basil, ground black pepper,salt cumin, parsley, salsa and tomatoe sauce.

Mix together and then stir inthe water. Bring to a boil,reduce heat to low and simmer for 15 to 20 minutes.

Chicken Mixture:
2 1/2 c. shredded or chopped cooked chicken
2/3 c. picante sauce (salsa)
1/3 c,. green onion slices (I have used regular onion)
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 C. shredded cheddar ormoneterey jack cheese

Combine chicken, picante sauce, onion, cumin, oregano and saltin saucepan; simmer 5 minutes or until most of the liquid has evaporated.

Refried Beans:
1 can black beans drained and smashed
1/4 tsp. garlic powder
1 tsp. cumin
1/8 tsp. chili powder
onion
1/2 tblsp. butter
1/8 cup ketchup

Combine in frying pan until combined.


1. Combine rice mixture, chicken mixture, refried beans, and cheese together. Spoon onto tortillas and roll tortillas, tucking in sides to prevent filling from spilling over. Secure with toothpicks.

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

3. Or for a lower-fat item, bake at 475 degrees for 15 minutes.

4. Serve with extra Enchilada sauce, sour cream, and cheese