1/2 cup instant rice
1/2 cup chicken broth (or water)
2-3 Tbsp Pace Salsa
6 flour tortillas
2 Chicken breast (cooked and shredded)
1 cup Monterey Jack cheese (shredded)
1 (6 oz) can of black olives
1/2 cup black beans (smashed)
1 can diced green chilies (*optional)
1/4 cup vegetable oil
In a small sauce pan cook your instant rice. Once it is done add in the Pace salsa.
Heat tortillas up in a large pan so they are easy to work with.
Start to assemble the chimichangas: black beans, shredded chicken, rice, cheese, olives and green chilies. Tuck and fold the tortilla so it is in the shape of a square. Make sure it isn't over filled. So be sparing when putting all your ingredients in the tortilla. So it will be able to fold.
Heat oil in a large skillet and fry the filled tortillas until both sides are browned. Place on paper towel when down. ENJOY!
Serve with guacamole, lettuce and tomatoes
These were perfect for my first time chimichanga making. They went really good with the guacamole I made and I think that it is a must. Along with the lettuce and tomatoes. You could totally cut out the oil and just cook this in a skillet without oil. I just wanted the crunch on the tortilla. This was a tasty dish. YUM!