Chicken Chimichangas

Easy Chicken Chimis

4 lbs of boneless skinless chicken breast (chunked)

1 large bell pepper (chopped)

2 jars of salsa (approx. 18 oz.)

2 cups minute rice

2 tbsp chili powder

2 cans of olives (chopped)

cheddar cheese

flour tortillas (the thicker kind so they don’t break)

cooking oil

Cook chicken and pepper in frying pan until chicken is completely cooked. Add salsa, chili powder, olives, and rice. Cook until rice is soft (about 5 minutes).

Roll in warm tortillas with shredded cheddar cheese. You may want to brush on a flour and water paste with your pastry brush to keep them sealed. Deep fry or pan fry in hot oil until golden brown.

Serve with lettuce, tomatoes, sour cream and guacamole.

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