Gluten-Free~and All My Other Free's "Chicken Chimichangas"

This last Christmas I swayed from tradition and made "Chicken Chimichangas" for Christmas dinner. I used to make them all the time before I went on my diet that was over 4 years ago. I never even thought about eating them again because they always had cheese in them and were topped with sour cream so they were never even a thought to eat again. Well, my husband's brother used to love them and since he was pretty much house bound with illness at Christmas I thought I'd make him some chimichangas as a gift. That's when I got to thinking about recreating them to comply with my diet so I could have them too and it was a success. For those who are not familiar with the word or food let me tell you what a chimichanga is. It's a southwestern dish which Arizona claims its origin. It basically is a burrito that is fried until brown and crispy. I don't have a picture yet but will share the recipe with my blog followers and current recipe book owners.Please be careful when cooking with oil. I hope you love these as much as I do and I again leave you with these words......"Happy cooking and happy eating"...........Jan

Chicken Chimichangas
Ingredients:
10 large boneless/skinless chicken breasts(roughly 8 lbs) cooked and diced into small pieces
3 diced green chilies (Anaheim are best)
1 cup gluten free chicken broth
½ cup chopped green onion
1 (28 oz.) can mild enchilada sauce
1 to 2 cups pure canola oil
18 rice tortillas
2 cups cooked rice (optional)
Instructions:
Place the first 5 ingredients (chicken, chilies, broth, green onion, and enchilada sauce) in a large pot or a Dutch oven and bring to a boil stirring frequently. Once to boiling turn down to low and simmer for an hour continuing to stir periodically. Then turn off pot and cover until ready to make chimichangas.
In a large frying pan put in 1 cup of the canola oil and heat to medium high. (if 1-10 on a dial that would be a 7) Place one tortilla on a plate and microwave to slightly soften (about 10 seconds) Then place a small ladle of chicken mixture and a spoon of rice, fold like a burrito and carefully lay in skillet. Repeat. The skillet should take 3 or 4 of these at a time. When one side appears brown flip to brown the other side. Then remove to a napkin lined plate. Keep repeating until all are made.  Add the other cup of oil to skillet at anytime during making these if and when the oil gets too low. When slightly cooled you can wrap individually and freeze for later.