Chicken and Mushroom Chimichangas Recipe

Chicken and Mushroom Chimichangas are a delightful and savory Mexican-inspired dish that is sure to be a hit at your next dinner. This recipe is a delicious combination of tender, shredded chicken, sautéed mushrooms, and gooey melted cheese all wrapped up in a crispy, golden brown tortilla. Whether you are looking for a flavorful weeknight meal or a dish to impress your friends and family, these chimichangas are the perfect choice.

The filling for our Chicken and Mushroom Chimichangas...

The filling for our Chicken and Mushroom Chimichangas is seasoned with a blend of aromatic spices, including cumin, chili powder, and garlic, which add a depth of flavor to the dish. The mushrooms add a rich, earthy taste and a meaty texture that complements the shredded chicken perfectly. And of course, no Mexican-inspired dish would be complete without plenty of melted cheese - in this case, we use a blend of Monterey Jack and cheddar cheeses to give the chimichangas a gooey, cheesy center.

To make our Chicken and Mushroom Chimichangas, we start by cooking the chicken and mushrooms in a skillet until they are perfectly tender and flavorful. We then season the mixture with a blend of spices to give it a deliciously savory and aromatic taste. The next step is to fill the tortillas with the chicken and mushroom mixture, along with a generous amount of cheese, and then roll them up tightly. The chimichangas are then fried until they are crispy and golden brown, creating a delicious contrast of textures with the soft, flavorful filling and the crispy exterior.

Once the chimichangas are cooked, they can be served with a variety of toppings, such as salsa, sour cream, and guacamole, to add even more flavor and freshness to the dish. These Chicken and Mushroom Chimichangas are sure to be a hit with everyone at the table, and they are a great option for those who love Mexican food but want to try something a little different from the usual tacos or burritos. So, if you want to impress your guests with a delicious, homemade meal, give this recipe a try - it's guaranteed to be a crowd-pleaser!

1 tablespoon vegetable oil, divided
½ cup diced onion
½ cup diced poblano peppers
½ cup sliced mushrooms
salt and freshly ground black pepper to taste
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
¼ teaspoon ground cumin
¼ 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
2 tablespoons vegetable oil
¼ cup guacamole (Optional)
¼ cup sour cream (Optional)
¼ cup salsa (Optional)
¼ cup cilantro leaves (Optional)

Information

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4
Yield: 4 servings

Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.

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.

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.

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.

Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.

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.

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.

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.

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.

Nutrition

618 cal.

Total Fat: 32g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 848mg
Total Carbohydrate: 48g
Dietary Fiber: 4g
Total Sugars: 4g
Protein: 33g
Vitamin C: 18mg
Calcium: 298mg
Iron: 4mg
Potassium: 540mg

How to Make Chicken and Mushroom Chimichangas - A Step-by-Step Guide

Ingredients

Information

Nutrition

618 cal.

Categories