Chicken Chimichangas and Guac

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
• 1 cup 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. Pour melted butter over the folded Chims and bake at 350degrees for 20 minutes.
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.