BJ'S CHICKEN CHIMICHANGAS

BJ's Chicken Chimichangas image

Marinated chicken chimichangas. May be deep-fried. If so you need to weight them down or they will unfold. Top with your favorite queso sauce.

Provided by Brenda

Categories World Cuisine Recipes Latin American Mexican

Time 1h50m

Yield 10

Number Of Ingredients 11

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Ingredients

2 pounds cooked skinless, boneless chicken breasts, cut into 1-inch cubes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
3 (4.5 ounce) cans chopped green chile peppers
⅔ cup sesame oil
½ cup white sugar
3 tablespoons minced chipotle chile peppers
4 cloves garlic, chopped
1 tablespoon salt
2 tablespoons olive oil
10 large flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese

Steps:

Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.

Nutrition Facts : Calories 791.6 calories, Carbohydrate 55.2 g, Cholesterol 108 mg, Fat 43.8 g, Fiber 3.5 g, Protein 43.2 g, SaturatedFat 14.4 g, Sodium 2066.4 mg, Sugar 13 g