Chicken Chimichangas

These require a little work but they are definitely worth it. I really can't take any credit for this though - I got it from Pinterest, and Pinterest got it from here: http://blogchef.net/chicken-chimichangasrecipe/

Thank you blogchef.net for making my life a little better.

Prep time: Plan at least 30 minutes. Maybe like an hour.

Cooking time: 5-10 minutes

Makes 6 servings

Ingredients:

1 ½ cups chicken broth

1 cup uncooked long grain white rice

½ cup red enchilada sauce

1 ½ onion (diced, divided)

6 (12 inch) flour tortillas

4 cups shredded cooked chicken breast

1 pound Monterey jack cheese (shredded)

1 (6 ounce) can sliced black olives (I didn't use these)

4 cups refried beans

¼ cup vegetable oil

Avocado topping-

½ cup cilantro (finely chopped)

3 avocados (peeled and pitted)

2 tablespoons lemon juice

3 green onions (diced)

¼ cup jalapeno chile peppers

1 tomato (diced)

2 cups shredded lettuce

1 cup sour cream

2 cups shredded cheddar cheese

Cooking Instructions:

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.

Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.

Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.

Step 4: Heat oil in a large

skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.

Step 5: To make guacamole- in a medium bowl mash together avocados an

d lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

Chicken Enchilada Soup

This one's easiest with a wife-oh sorry I mean crock pot.

Prep time: Depends on how long it takes you to cut onions and peppers.  For me?  A long time. And I usually take crying breaks while cutting the onion.

Cook time:  In a crock pot? 6-8 hours or 3-4 hours.  Or like 30 minutes on the stove.

1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1 10-ounce package frozen whole kernel corn (I used a can. Still tasted good.)

(I also added green chilies because I had them and I like them.)

1/2 cup chopped onion

1/2 cup chopped yellow, green, or red bell pepper

1 10-ounce can enchilada sauce (if you don't have a can of enchilada sauce you can make some. it's not hard)

1 10.75-ounce can condensed cream of chicken soup

1 1/2 cups milk

1 cup shredded Pepper jack cheese

2 chicken breasts (if you want to do it in a crock pot.

In a 3 1/2 to 5 quart slow cooker (or a big pot for soup), combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture (if you're not making it in a crock pot, cook the chicken separately, then add it in later where it says "add chicken back into soup"). In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours (or on the stove until until the vegetables are the texture you would like them to be). Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.