Chicken And Mushroom Chimichangas Recipes

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CHICKEN CHIMICHANGAS

Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, "Hello, delicious!" Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. -Bridget Harrison, Cedar Hill, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11



Chicken Chimichangas image

Steps:

  • In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts : Calories 640 calories, Fat 43g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

3 Honey & Spice Baked Chicken breast halves, cubed
1 cup refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded cheddar cheese
Oil for deep-fat frying
Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

CHICKEN AND MUSHROOM CHIMICHANGAS

This is Chef John's recipe from allrecipes.com and Food Wishes. Nutritional Facts: Cal- 618; Fat- 32; Chol- 85mg; Sodium- 945mg; Potassium- 539mg; Carbs- 48g; Fiber- 4g; Protein- 33g; Sugars- 4g; Calcium- 33%; Iron- 38%

Provided by Krystal McDow

Categories     Chicken

Time 55m

Number Of Ingredients 19



Chicken and Mushroom Chimichangas image

Steps:

  • 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 pepper jack 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.

1 Tbsp vegetable oil, divided
1/2 c onion, diced
1/2 c diced poblano peppers
1/2 c sliced mushrooms
salt and freshly ground pepper to taste
12 oz skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1/4 tsp ground cumin
1/4 tsp ground chipotle
1 pinch dried mexican oregano
1 Tbsp water, or as needed
4 oz shredded pepper jack cheese
1 pinch cayenne pepper, or to taste
4 large flour tortillas
1 egg white, beaten
2 Tbsp vegetable oil
1/4 c guacamole (optional)
1/4 c sour cream (optional)
1/4 c salsa (optional)
1/4 c cilantro leaves (optional)

CHICKEN CHIMICHANGAS

Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them

Provided by Sam Zien

Categories     Dinner

Time 50m

Number Of Ingredients 13



Chicken chimichangas image

Steps:

  • Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
  • Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
  • Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
  • Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
  • To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
  • While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
½ onion, chopped
1 small red pepper, roughly chopped
100g green chillies from a jar, finely chopped
85g Monterey Jack cheese, grated plus extra for serving
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g can refried beans (optional)
240ml red enchilada sauce
soured cream and a handful of chopped coriander, to serve

CHICKEN WITH MUSHROOMS

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 7



Chicken With Mushrooms image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  • In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

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