adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Mushroom Chimichangas
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious chimichangas stuffed with chicken, mushrooms, and poblano peppers.
Ingredients:
  • 1 tablespoon vegetable oil, divided
  • 0.5 cup diced onion
  • 0.5 cup diced poblano peppers
  • 0.5 cup sliced mushrooms
  • salt and freshly ground black pepper to taste
  • 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground chipotle
  • 1 pinch dried Mexican oregano
  • 1 tablespoon water, or as needed
  • 4 ounces shredded pepperjack cheese
  • 1 pinch cayenne pepper, or to taste
  • 4 large flour tortillas
  • 1 egg white, beaten
  • 0.25 cup guacamole
  • 0.25 cup sour cream
  • 0.25 cup salsa
  • 0.25 cup cilantro leaves
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a sturdy baking sheet lined with parchment paper or a silicone baking mat.
  • In a heavy skillet over medium-high heat, warm 1 1/2 teaspoons of vegetable oil. Cook onion, poblano peppers, and mushrooms with a sprinkle of salt until softened and juicy, about 5 minutes. Keep cooking until vegetables turn golden brown, around 5 to 10 more minutes.
  • Create a space in the center of the skillet by pushing the vegetables to the edges. Pour 1 1/2 teaspoons of vegetable oil into the center. Place chicken breast pieces in the center and season with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until the chicken is browned, around 5 minutes.
  • Combine chicken and vegetables in a skillet, stirring. Remove from heat. Drizzle water over the mixture and use a wooden spoon to scrape up the flavorful bits from the bottom of the pan. Transfer the mixture to a bowl and allow it to cool to a warm temperature.
  • Incorporate pepperjack cheese into the chicken mixture until fully blended. Season with salt, black pepper, and cayenne pepper.
  • Heat a heavy skillet over medium heat until hot. Warm a tortilla in the skillet until it is flexible, about 30 seconds per side.
  • Lay a tortilla on a clean surface and spread one-fourth of the filling in the center. Fold the bottom of the tortilla over the filling. Brush the top and exposed parts inside with egg white. Fold the right and left sides towards the center, forming an envelope. Roll the tortilla to create a rectangular packet, sealing the filling inside. Repeat with the rest of the tortillas and filling.
  • In a heavy skillet over medium heat, heat 2 tablespoons of vegetable oil until shimmering. Brown chimichangas on both sides until they turn golden, about 2 to 3 minutes per side. Place the browned chimichangas on a prepared baking sheet.
  • Bake in the preheated oven for 12-15 minutes until puffed up, golden brown, and crisp. Top each chimichanga with 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro.

Similar Recipes