PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 6
INGREDIENTS
* 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
* 2 cups sour cream
* 2 cups shredded Cheddar cheese
DIRECTIONS
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.
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Chicken Chimichangas 
Tags: chimichangas, Mexican
26.Sep.08 
Chicken and Other Poultry, Mexican 
Comments (0)
PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min
SERVINGS - 20
INGREDIENTS
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 2 eggs
* 1 1/2 cups plain dried bread crumbs
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1/2 cup water
* 2 (28 ounce) cans diced tomatoes with juice
* 3 chipotle peppers in adobo sauce
* 4 teaspoons vegetable oil
* 2 small onions, minced
* 4 cloves garlic, minced
* 2 teaspoons ground cumin
* 2 cups chicken broth
* 1 teaspoon salt
* 1/2 cup chopped fresh cilantro, for garnish (optional)
DIRECTIONS
1. In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper.
2. Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
3. Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
4. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
5. For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
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Mexican Style Meatballs
Tags: meatballs
23.Sep.08 Beef, Mexican, Pork Comments (0)
