I did not care for this recipe the first time I made it, I think I added too many mushrooms. Since then I have made it several times, and it has become a family favorite. I double the recipe and get 8 chimichangas and freeze any leftovers, they make a nice grab and go meal when in a hurry. The only change I made to the recipe is I smother the top of the chimi's with green chili sauce. Be sure to brush the tortilla's with the egg white's as this really holds the chimi's together nicely. I really like the browning step before baking, as this helps to achieve that nice crispy golden exterior. These are delicious, and definitely worth the effort. They also get easier to make each time you make them.
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I did not care for this recipe the first time I made it, I think I added too many mushrooms. ...