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  
To taste; picante or other sauce Sauces Mexican

topping

3 avocados, peeled and pitted
2 cups shredded Cheddar cheese
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
2 cups sour cream

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

The southernmost of the Central American nations, Panama is south of Costa Rica and north of Colombia. The Panama Canal bisects the isthmus at its narrowest and lowest point, allowing passage from the Caribbean Sea to the Pacific Ocean. Panama is slightly smaller than South Carolina. It is marked by a chain of mountains in the west, moderate hills in the interior, and a low range on the east coast. There are extensive forests in the fertile Caribbean area.