Wednesday, July 24, 2013

Chicken Chimichangas

Chicken Chimichangas | Tortillas stuffed with refried beans, chicken, cheese, and rice fried to perfection! |

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
  1. Cook rice in chicken broth.
  2. Mix in enchilada sauce and onions. Add chicken.
  3. Spread beans on each tortilla. Add chicken and rice. Top with Monterey jack cheese. Wrap up tightly.
  4. Fry in 1/4 cup vegetable oil. Drain on paper towels. Serve with salsa, guacamole, and cheddar cheese.

Recipe from

No comments :