Delicious Chicken and Mushroom Chimichangas served with guacamole and salsa

Chicken and Mushroom Chimichangas

ByCasey Monroe

why make this recipe

Chicken and Mushroom Chimichangas are a delicious and fun meal option that is perfect for any day of the week. These crispy, golden parcels are stuffed with a savory blend of chicken, mushrooms, and cheese, creating a delightful combination of flavors in every bite. Plus, they are easy to make and can be customized with your favorite toppings, making them a real crowd-pleaser.

how to make Chicken and Mushroom Chimichangas

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1/2 cup diced onion
  • 1/2 cup diced poblano peppers
  • 1/2 cup sliced mushrooms
  • Salt and freshly ground black pepper to taste
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle pepper
  • 1 pinch dried Mexican oregano
  • 1 tablespoon water, or as needed
  • 4 ounces pepper Jack cheese, shredded
  • 1 pinch cayenne pepper, or to taste
  • 4 large flour tortillas
  • 1 large egg white, beaten
  • 1/4 cup guacamole (Optional)
  • 1/4 cup sour cream (Optional)
  • 1/4 cup salsa (Optional)
  • 1/4 cup cilantro leaves (Optional)

Directions

  1. Preheat the 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 of vegetable oil in a heavy skillet over medium-high heat.
  3. Add the onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until the vegetables begin to brown, about 5 to 10 minutes more.
  4. Move the vegetables to the edges of the skillet, creating a space in the center. Drizzle 1 1/2 teaspoons of vegetable oil into the center of the skillet.
  5. Add the chicken pieces to the center and season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until the chicken pieces are browned, about 5 minutes.
  6. Stir the chicken and vegetable mixture together. Off heat, drizzle water over the chicken mixture and scrape any browned bits off the bottom of the skillet with a wooden spoon. Transfer the mixture to a bowl and set aside to cool. Wipe the skillet clean.
  7. Stir the pepper Jack cheese into the chicken mixture and combine; season with cayenne pepper, salt, and black pepper.
  8. Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet and heat until warmed and flexible, about 30 seconds per side.
  9. Place the tortilla onto a work surface; spoon 1/4 of the filling in a line across the middle of the tortilla. Fold the bottom of the tortilla over the filling and brush the top and exposed inside parts with egg white. Fold the right and left sides towards the center, like an envelope, enclosing the filling. Roll the tortilla to enclose the filling into a rectangular packet. Repeat with the remaining tortillas and filling.
  10. Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Add the chimichangas and cook on both sides until golden brown, about 2 to 3 minutes per side.
  11. Transfer the chimichangas to the prepared baking sheet. Bake in the preheated oven until the tortilla is puffed up, golden brown, and crisp outside, about 12 to 15 minutes.
  12. Serve warm, spooning 1 tablespoon of guacamole, 1 tablespoon of sour cream, 1 tablespoon of salsa, and 1 tablespoon of cilantro onto each chimichanga.

how to serve Chicken and Mushroom Chimichangas

Serve your Chicken and Mushroom Chimichangas hot out of the oven. You can add optional toppings like guacamole, sour cream, salsa, and fresh cilantro for an extra burst of flavor. They are perfect for casual dinners, game nights, or gatherings with family and friends.

how to store Chicken and Mushroom Chimichangas

If you have leftovers, make sure to let the chimichangas cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then foil before placing them in the freezer. To reheat, bake in the oven until heated through.

tips to make Chicken and Mushroom Chimichangas

  • For extra flavor, marinate the chicken in your favorite spices or a little lime juice before cooking.
  • You can add other vegetables like bell peppers or corn to the filling for added texture and taste.
  • Be careful not to overfill the tortillas, or they might burst while cooking.
  • If you like it spicy, adjust the amount of cayenne pepper according to your taste.

variation (if any)

You can easily customize this recipe by using ground beef, shredded pork, or even beans for a vegetarian option instead of chicken. Feel free to mix different cheeses for a unique flavor profile, like cheddar or mozzarella.

FAQs

1. Can I make these chimichangas ahead of time?
Yes, you can prepare the filling and fill the tortillas in advance. Then, wrap them tightly and refrigerate or freeze until you’re ready to bake.

2. How do I know when the chimichangas are done?
They are ready when they are puffed up, golden brown, and crisp on the outside. This usually takes about 12 to 15 minutes in the oven.

3. Can I bake these instead of frying them?
Yes! In fact, this recipe already includes baking as the cooking method. Baking results in a healthier option while keeping the chimichangas crispy.