Chicken Chimichangas Name: Crystal Veillette Base: Ft Campbell, KY Recipe: 1 1/2 cups chicken broth 1 cup uncooked long-grain rice 1/2 cup red enchilada sauce 1 1/2 onion, diced, divided 6 (12 inch) flour tortillas 4 cups diced cooked chicken breast, divided 1 pound Monterey Jack cheese, shredded, divided 1 (6 ounce) can sliced black olives 4 cups refried beans, divided 1/4 cup vegetable oil TOPPING 3 avocados, peeled and pitted 1/2 cup finely chopped cilantro 2 tablespoons lemon juice 3 green onions, diced 1/4 cup finely chopped jalapeno chile peppers 1 tomato, diced 2 cups shredded lettuce 1 cup sour cream 2 cups shredded Cheddar cheese In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold). When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.