Chicken and Mushroom Chimichangas

By Rhonda7447

Ingredients

• 6 6 1 2 1/4 (vegetable tortillas are great), 1 egg white beaten, 2 T olive oil, *1/4 cup guacamole, *1/4 cup sour cream, *1/4 cup salsa, * 1/4 cup chopped cilantro

Details

Adapted from foodwishes.com

Preparation

Step 1

Preheat oven to 400 degrees. Line a heavy baking sheet with parchment paper or silicone mat.
Heat 1 1/2 T oil in a heavy skillet over med-high heat. Saute onion, poblano peppers, and mushrooms in oil, sprinkling with salt until they soften and release their juices (about 5 min). Continue to cook until vegetables begin to brown (5 - 10 min).
Move veggies to the edges of the skillet, leaving space in the center. Drizzle 1 1/2 tsp oil in center. Add chicken pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried oregano. Cook and stir until chicken pieces are browned (5 min).
Stir chicken and vegetable mixture together in skillet, remove from heat. Drizzle water over chicken mixture and scrape the brown bits of food off the bottle of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to let it cool to a warm temperature.
Mix pepper jack cheese into the chicken mixture; stir until thoroughly combined. Season with salt and pepper.
Place a heavy skillet over med-high heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
Place tortilla on a workable surface and spoon 1/6 of 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.
Heat 2 T oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden 2-3 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 T guacamole, 1 T sour cream, 1 T salsa, and 1 T cilantro onto each chimichanga.