CHICKEN CHIMICHANGAS

1 1/2 cups chicken stock 1 cup rice 1/2 cup enchilada sauce 1 diced brown onion tortillas 1 finely diced cooked chicken breast Grated cheese (I used lactose free) Sliced black olives (you can buy these fresh from the deli, but it's cheaper to buy them in a small jar) 1 tin heated refried beans 1. In a medium saucepan mix rice, chicken stock, enchilada sauce and onion. Bring to a boil, then let simmer for 20 minutes with the lid on, until rice is cooked through. Make sure you stir the rice mixture periodically, so it doesn't stick to the bottom and burn! Add chicken and mix through. 2. Spoon a small amount of refried beans on a tortilla, add a spoon of rice mixture, top with grated cheese and a few olives. Fold tortilla into a parcel and secure with a toothpick. 3. Heat oil in a frying pan and fry the tortilla (fold side down first) until golden, then flip over and cook the other side. Drain on paper towel and serve with guacamole or sour cream.

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