Chicken Chimichangas with Guacamole

6 (12 inch) flour tortillas

4 cups shredded cooked chicken breast

1 pound Monterey jack cheese (shredded) 

4 cups refried beans Butter or Oil (To Cook)

Sour Cream (optional)

1 cup Tomato

 

Avocado topping- 

2 avocados

1 pkg. McCormick Guacamole Mix

1/2 of a lemon

 

Start by making your avocado topping (It's going to need to refrigerate for about 30 minutes). To make the guacamole- in a medium bowl mash together avocados and lemon juice. Stir in McCormick Mix. Now, to make the chimichangas, boil chicken at a steady boil for 30 minutes. Once done, drain and shred with fork. 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. Butter one side of the tortilla. If you choose not to use butter you can cook these in oil. Flip tortillas, butter side down on plate and spoon equal amounts of refried beans onto each tortillas followed by equal amounts of chicken, tomato, and Monterey jack cheese. Roll up the tortillas¸while tucking in the sides. Heat skillet and put in folded tortillas, turning once, until browned on both sides. Put on Medium-Low heat and cover with lid to get the cheese to melt - the longer they're in there at a lower heat the gooey-er the cheese). Place on a plate and top with guacamole mix! Serve with a side of sour cream.

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