Chicken Chimichangas

Ingredients

• 3  avocados pitted peeled
• 6 ounce olives black sliced canned
• 4 cups chicken breast diced divided cooked
• 1.5 cups chicken broth 
• 0.3 cup jalapeño chile peppers finely chopped
• 0.5 cup cilantro leaves finely chopped
• 6 12-inch flour tortillas ()
• 3  green onions diced
• 2 tablespoons juice of lemon 
• 2 cups lettuce shredded
• 1 pound monterrey jack cheese shredded divided
• 0.5 cup enchilada sauce red
• 4 cups refried beans divided
• 1 cup rice long-grain uncooked
• 2 cups cheddar cheese shredded
• 1 cup cup heavy whipping cream sour
• 1  tomatoes diced
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion.
2. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
3. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
4. 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.
5. Roll tortillas, tucking in sides to prevent filling from spilling over.
6. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides.
7. Drain on paper towels.
8. Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together.
9. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.