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  • Game Day Chicken Chimichangas 3 Ways

    1 vote
    Game Day Chicken Chimichangas 3 Ways
    Prep: 2 hours Cook: 10 min Servings: 6
    by Debra aka Reel Lady
    8 recipes
    >
    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!

    Ingredients

    • Prepare the Chicken for Your 3-Ways Chimichangas
    • 4 chicken thighs - remove bone and skin - cut into 1 inch cubes
    • 1 Tablespoons Chipotle Pepper Rub
    • 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
    • 2 Tablespoon olive oil for saute pan

    Directions

    1. Over medium high heat add olive oil to large saute pan. Add chicken. Stir. Add garlic, lime juice, hot sauce, and Cilantro. Cook for 5 minutes. Turn heat up to high and add water and flour mixture. Cook 3 additional minutes. Set aside and let cool slightly.
    2. 3-Ways to Assemble your Chicken Chimichangas. Add mild, spicy, or hot mixture to 1 warm floured tortilla.
    3. Mild
    4. * 2 Tablespoons Refried Beans
    5. * 1/2 cup cooked chicken
    6. * 1/4 cup Cheddar Cheese, shredded
    7. * 1 Tablespoon green onion, chopped
    8. * Pinch of Cilantro, chopped
    9. Spicy
    10. * 2 Tablespoons Medium Heat Chunky Salsa
    11. * 1/2 cup cooked chicken
    12. * 1/4 cup Monterrey Jack Cheese, shredded
    13. * 1 Tablespoon green onion, chopped
    14. * Pinch of Cilantro, chopped
    15. Hot
    16. * 1 Tablespoons Refried Beans
    17. * 1 Tablespoons Medium Heat Chunky Salsa
    18. * 1/2 cup cooked chicken
    19. * 1/4 cup Monterey Jack Cheese, shredded
    20. * 1 Tablespoon green onion, chopped
    21. * 1 Tablespoon Jalapeno Peppers, chopped
    22. * Pinch of Cilantro, chopped
    23. *1 cup of vegetable oil for pan frying
    24. *Flour tortillas - 6
    25. Preheat oven to 300 degrees . Place tortillas together on foil, covering both sides of tortillas and let heat in the oven for 5 minutes.
    26. In a large skillet, heat vegetable oil over medium high heat. While oil is heating, prepare chimichangas. Assemble the Mild, Spicy, or Hot Chicken Chimichangas. Lift the 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 tooth pick to close. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. Remove from oil, drain on paper towels.
    27. Optional - Slice Chicken Chimicangas in half at an angle and serve with one or all of the following:
    28. 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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