Game Day Chicken Chimichangas - 3 Ways

Game Day Chicken Chimichangas - 3 Ways is the perfect food for football fans everywhere. It's a crowd pleaser that will have everyone cheering "touchdown!" This recipe will make up to 6, but will serve 12 when sliced. You may want to do multiple batches for your hungry crowd. Please enjoy our featured film "The Longest Yard" with Adam Sandler and Chris Rock. Lots of laughs and some football!

Marinate Chicken:
  • 4 boneless, skinless chicken thighs, cut into 1 inch cubes
  • 1 Tablespoon Chipotle Pepper Rub
Rub chicken with Chipotle Pepper Rub in a mixing bowl. Cover and refrigerate for at least 2 hours. 

Cook Chicken: 
  • 2 Tablespoons olive oil
  • 1 garlic, minced
  • Juice from 1/2 lime
  • 1 teaspoon hot sauce
  • 1 Tablespoon fresh cilantro, chopped
  • 1/3 cup water mixed with 1 Tablespoon flour
Heat olive oil in a large saute pan over medium high heat. Stir in chicken.  Add garlic, lime juice, hot sauce, and cilantro. Stir for 5 minutes. Turn up heat to high and stir in water and flour mixture. Cook 3 additional minutes. Set aside and let cool slightly.

Assemble Chicken Chimichangas: 

  • 6 flour tortillas

Preheat oven to 300 degrees.  Wrap tortillas together in foil.  Bake in the oven for 5 minutes.

To warmed tortilla, add:  
  • 1/2 cup cooked chicken
  • 1 Tablespoon green onion, chopped
  • Pinch of cilantro, chopped 
 Add the following additional ingredients for mild, spicy, or hot chimichangas:

  • 2 Tablespoons refried beans 
  • 1/4 cup cheddar cheese, shredded
  • 2 Tablespoons medium heat chunky salsa 
  • 1/4 cup Monterey Jack Cheese, shredded
  • 1 Tablespoon refried beans 
  • 1/4 cup Monterey Jack Cheese, shredded
  • 1 Tablespoon medium heat chunky salsa
  • 1 Tablespoon jalapeno peppers, chopped
Lift the bottom edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a toothpick to close. Repeat with remaining tortillas.  Set aside.

Fry Chicken Chimichangas:
  • 1 cup of vegetable oil for pan frying
In a large skillet, heat vegetable oil over medium high heat.  Slowly place chimichangas in skillet and cook 2 minutes on each side or until golden brown. Remove from oil, drain on paper towels.

Optional - Slice chicken chimicangas in half at an angle and serve with one or all of the following:
Warm refried beans, light sour cream, guacamole, chopped tomatoes, black olives, sliced jalapeno peppers, chopped lettuce, and pinches of fresh cilantro.


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1 comment:

Ellen Brichetto said...

They look wonderful! I am going to make them game day. By the way another wonderful football movie to watch (which includes your grandson)is The Express.