Chicken Chimichangas

From the blog blogchef.net

1 1/2 cups chicken broth

1 cup uncooked white rice

1/2 cup red enchilada sauce (I accidentally used green, so both work)

dice some onion

6 (12 inch) four tortillas

4 cups shredded cooked chicken breast

1 pound Monterey Jack cheese (shredded)*

*I also used Pepper Jack cheese and Smoked Gouda

black olives (optional)

refried beans (I used black beans)

1/4 cup vegetable oil

Cook chicken breasts, shred, and set aside.

In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.

Heat refried beans in a saucepan until they stir easily. Heat tortillas in a large skillet or int he microwave so that they fold easily without cracking.

Assemble chimichangas by layering beans, chicken mixture, and cheese in your tortilla. Wrap the tortilla and hold in place with a toothpick.

Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towel.

Top with guacamole, sour cream, olives . . .