Chicken and Mushroom Chimichangas Recipe -
Chicken and Mushroom Chimichangas  Recipe
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Chicken and Mushroom Chimichangas
Chicken, cheese, and mushrooms are wrapped in tortillas and baked. See more
  • READY IN 55 mins

Chicken and Mushroom Chimichangas

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins

Reviews More Reviews

Feb 22, 2014

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, and then instead of using chicken I used ground venison and seasoned it to taste. I followed the video and let the mixture cool and added the cheese before heating the tortillas and filling them. I, apparently, did not let my pan heat up enough before warming the tortillas as the later ones were easier to wrap than the first ones. Using egg white to seal the tortillas really helped! I was concerned that the filling would not be warm in just 12-15 minutes, since I baked them several hours after I made the filling. However, that did not seem to be a problem, and they were warm all the way through. I wrapped a few of the leftover chimis and stuck them in the freezer. I am excited to have a quick, yummy meal waiting for me next time I need it!

May 20, 2014

This was SO good! I did everything exactly as written only I had to use a Colby/Monterrey Jack blend in place of the pepper jack, because it was all I had on hand. These were surprisingly easy to make, and soo yummy. Thanks Chef John!


11 Ratings

May 05, 2014

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. I made it exactly as written with no substitutions.

Mar 04, 2014

These were really great! I love mushrooms in a Mexican dish.

Mar 01, 2014

I did not have one complaint with these. I made the recipe as is except I could not find 'Mexican Oregano' so I subbed for regular Oregano instead and only topping mine with sour cream (which pairs amazing with the flavors that come from the filling). One thing that that I did differently was shred the chicken a little so the pieces weren't as large. My father did have a complaint that the pieces should have been put through the food processor. All went well in the end though and I paired them with oven roasted russet potatoes, Lima beans, and cornbread.

Feb 23, 2014

Fantastic. I love that they are slightly fried. Less grease and they come out of the oven crispy. Great video, thanks John, mine turned out better the restaurants!

Feb 22, 2014

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 a mistake. They got a little too tough - hard to cut through with a fork. Putting them in the oven would have been better. Thank you Chef John, for another fantastic recipe!


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  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 945 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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