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Southwestern Chimichangas with Avocado Ranch Dipping Sauce Recipe

  • 16servings
  • 5minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 small flour tortillas

  2. 1 box Spainish style rice mix prepared according to package

  3. 1 can black beans , rinsed and drained

  4. 1 can Mexi corn

  5. 2 cups chopped, cooked chicken

  6. 1 package taco seasoning mix

  7. 8 oz. shredded cheese

  8. 2 Tablespoons chopped fresh cilantro

  9. oil for frying

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions. In a large bowl combine rice, beans, corn, chicken, taco seasoning, cheese and cilantro.

  2. Place two tablespoons of the mixture onto each tortilla. Fold opposite ends toward the middle, then fold the sides in. Fry in hot oil; seam side down for apporximately five minutes or until browned, flip over and brown on the other side.

  3. Cut in half diagnolly and serve with avocado-ranch dipping sauce.

  4. Avocado Ranch Dipping Sauce 1 medium, ripe avocado mashed 1 cup ranch dressing 1 teaspoon lemon juice salt and pepper to taste Mix all ingredient until smooth and well blended.

  5. Refrigerate until ready to serve.

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