Chicken Chimichangas

• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1/2 cup red enchilada sauce
• 1 1/2 onion, diced, divided
• 6 (12 inch) flour tortillas
• 4 cups diced cooked chicken breast, divided
• 1 pound Monterey Jack cheese, shredded, divided
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans, divided
• 1/4 cup vegetable oil
• TOPPING
• 3 avocados, peeled and pitted
• 1/2 cup finely chopped cilantro
• 2 tablespoons lemon juice
• 3 green onions, diced
• 1/4 cup finely chopped jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded Cheddar cheese

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

chicken broth, longgrain rice, red enchilada sauce, onion, flour tortillas, chicken, cheese, black olives, beans, vegetable oil, topping, avocados, cilantro, lemon juice, green onions, jalapeno chile peppers, tomato, shredded lettuce, sour cream, cheddar cheese

Taken from www.allrecipes.com/recipe/23314/chicken-chimichangas/ (may not work)