Bj's Chicken Chimichangas

Ingredients

• Servings: 10
• 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
• 2/3 cup sesame oil
• 1/2 cup 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• 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.