Southwestern Chimichangas with Avocado Ranch Dipping SauceFrom dixiediner 7 years ago
- 16 small flour tortillas shopping list
- 1 box Spainish style rice mix prepared according to package shopping list
- 1 can black beans, rinsed and drained shopping list
- 1 can Mexi corn shopping list
- 2 cups chopped, cooked chicken shopping list
- 1 package taco seasoning mix shopping list
- 8 oz. shredded cheese shopping list
- 2 Tablespoons chopped fresh cilantro shopping list
- oil for frying shopping list
How to make it
- Cook rice according to package directions. In a large bowl combine rice, beans, corn, chicken, taco seasoning, cheese and cilantro.
- 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.
- Cut in half diagnolly and serve with avocado-ranch dipping sauce.
- 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.
- Refrigerate until ready to serve.
People Who Like This Dish 17
The Cookdixiediner MS
The Rating4 people
Fantastic Dix. Thanks.jenniferbyrdez in kenner loved it
Got my 5 and saving this one.gingerlea in Tampa loved it
Our family loves chimichangas.. I have never had them with rice in side.. 'till now!'..
Lindalinebb956 in La Feria loved it
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