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BJ's Chicken Chimichangas


"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."
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1 h 50 m servings 792 cals
Original recipe yields 10 servings (10 chimichangas)

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  1. 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.
  2. 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.
  3. 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.
  4. Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 792 calories; 43.8 g fat; 55.2 g carbohydrates; 43.2 g protein; 108 mg cholesterol; 2066 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Ahh darn it! I put all the Marinade ingredients on raw chicken cubes! Let it set overnight and Broiled the whole shebang. Rest of the recipe was the same. Excellent chimichangas. I've been a...