Game Day Chicken Chimichangas 3 Ways Recipe

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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!

Prep time:
Cook time:
Servings: 6


Cost per serving $0.31 view details
  • 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


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 6 servings
Calories 108  
Calories from Fat 81 75%
Total Fat 9.09g 11%
Saturated Fat 1.94g 8%
Trans Fat 0.07g  
Cholesterol 25mg 8%
Sodium 37mg 2%
Potassium 69mg 2%
Total Carbs 1.11g 0%
Dietary Fiber 0.1g 0%
Sugars 0.85g 1%
Protein 5.26g 8%
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