Do any of you have problems finding spices when you need them? I recently got a little spice stairs organization thing and pulled out all my spices. I ended up organizing them by bottle and then alphabetically. I may or may not have a problem. Now I don't have to search all my bottles to try and find the cumin which may be a blue capped Great Value bottle or a normal size McCormick or a little McCormick.
Lucky for me, this recipe didn't use cumin and I didn't have to try and search through the mess of spices before I got my neat organization thing, but this recipe didn't need it. They were flavorful and delicious. I love chimichangas - there is something about these burrito-like treats being fried that just makes them so good. I loved having the different layers of chicken, beans, cheese, and rice inside too.
What you need:
- 1 1/2 cups chicken broth
- 1 cup long grain rice
- 1/2 cup red enchilada sauce
- 1 1/2 onions, chopped
- 6 flour tortillas
- 4 cups chicken, cooked and shredded
- 1 lb. Monterey Jack cheese
- 4 cups refried beans, heated
- 1/4 cup vegetable oil
- Salsa, guacamole, and cheddar cheese, for serving
- Cook rice in chicken broth.
- Mix in enchilada sauce and onions. Add chicken.
- Spread beans on each tortilla. Add chicken and rice. Top with Monterey jack cheese. Wrap up tightly.
- Fry in 1/4 cup vegetable oil. Drain on paper towels. Serve with salsa, guacamole, and cheddar cheese.
Recipe from Blogchef.net