Baked Chicken Chimichangas

Shredded chicken, rice, and, Monterey jack cheese wrapped in whole wheat tortillas then baked until crisp and served with fresh guacamole and sour cream.

servings: 4

total time: 1 hour

recipe by: Frankie

Ingredients

CHIMICHANGAS:
8 ounce boneless skinless chicken breast
salt & pepper
1/2 cup long-grain white rice
1 TBSP chili powder
3 ounces Monterey Jack cheese, shredded
1/2 jalapeno, diced
8 8-inch whole wheat tortillas
2 TBSP olive oil
sour cream
GUACAMOLE:
2 ripe avocados
1 medium garlic clove, peeled and minced
1/4 cup diced onion
1 TBSP diced jalapeno
1 TBSP freshly chopped cilantro
1 TBSP fresh lime juice
1 tsp olive oil
1/2 tsp ground cumin
1/8 tsp salt
1/8 tsp freshly ground pepper

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Directions

CHIMICHANGAS:
COOK THE CHICKEN: Add the chicken breast to a medium-size saucepan and cover with plenty of water. Stir in 1/4 tsp salt and bring to a boil over medium-high heat. When water begins to boil cover the pan with a tight fitting lid and reduce the heat to medium-low. Simmer until chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and set aside to cool and wipe out the saucepan.
MAKE THE RICE: Add the rice and 3/4 cup water to the saucepan and bring to a boil over medium-high heat. When the water begins to boil cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat for 10 minutes WITHOUT REMOVING THE LID. After 10 minutes turn off the heat and let the rice sit on the stove for 15 more minutes, KEEPING THE LID ON. After 15 minutes you can now remove the lid and fluff the rice with a fork.
Preheat the oven to 425°F.
When the chicken is cool use your hands to shred the chicken.
Stir the chicken, chili powder, cheese, jalapeno, and 1/2 tsp salt into the pan with the rice until well combined.
Lay the tortillas out flat. Divide the rice mixture evenly among the tortillas then roll the tortillas like you would a burrito with the sides folded in to keep the rice mixture tightly enclosed.
Brush the burritos all over with the olive oil then place them seam-side down on a rimmed baking sheet.
Bake in the preheated oven for 10 minutes then flip and make for about 5 more minutes or until crisp.
Serve the chimichangas with sour cream and guacamole on the side.
GUACAMOLE:
Peel and seed the avocados. Mash the first avocado with a fork in a large bowl. Dice the second avocado and add it to the bowl along with the remaining guacamole ingredients. Stir to combine then taste and season with additional salt & pepper if needed.