Chicken and Mushroom Chimichangas

Chicken and Mushroom Chimichangas

43
Chef John 22167

"This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla."
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Ingredients

55 m servings 618 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
  2. Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
  3. Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
  4. Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
  5. Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
  6. Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
  7. Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
  8. Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
  9. Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

Reviews

43
  1. 53 Ratings

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Most helpful positive review

I didn't change a thing. Quite delicious and very easy to make. I love how crispy they were on the outside with the ooey gooey yummy center. The pan I warmed the tortillas in was already heat...

Most helpful critical review

I created a different variation of this dish many years ago. This recipe is great for flavor, although I feel that there are few mistakes or shall I say time consuming steps in this process of p...

I didn't change a thing. Quite delicious and very easy to make. I love how crispy they were on the outside with the ooey gooey yummy center. The pan I warmed the tortillas in was already heat...

This is more of a review of the process rather than the recipe, as I used a different filling. However, I made these tonight, and they were great! I sautéed the peppers and onions as directed,...

I created a different variation of this dish many years ago. This recipe is great for flavor, although I feel that there are few mistakes or shall I say time consuming steps in this process of p...

My family loved this. I'll definitely make these again. I made them nearly the same as the recipe stated. Instead of putting them in the oven, I let them stay longer in the skillet. This was ...

We had this tonight for Cinco de Mayo. Although it's not an authentic Mexican dish, we enjoyed it very much. The chimichangas were crispy and not fried! I will make this again in the future. ...

Delicious. Make sure you double the recipe because there will not be enough for everyone unless you do. Also don't be afraid to substitute smokey paprika for the chipotle, and Colby jack cheese ...

I have never made rated anything on this site before, even though I use it quite often. These were delicious and easy to make. Follow the recipe to a tee and you will have a flawless meal

These chimichangas are fantastic! They taste as good or better than restaurant ones without the deep frying. My husband loved them and wants me to make them regularly. Make sure you brush the to...

Awesome! Just one problem...it says the recipe serves 4 so I was planning on a meal of leftovers for my hubby and me! I ate one...he ate 3! No leftovers! Plan to serve this again and try shr...