Chicken & Mushroom Chimichanga

🥘 Ingredients

• chicken breast meat (cut in 1/2-inch cubes)
  12 oz
• egg white
  1
• flour tortilla (at least 10-inch wide)
  4
• guacamole
• mushrooms (sliced)
  1/2 c
• onion (diced)
  1/2 c
• pepper Jack cheese (grated)
  4 oz
• poblano peppers (diced)
  1/2 c
• salsa
• sour cream
• vegetable oil
  3 tbsp
• water
  1-2 tbsp

🍳 Cookware

• baking sheet
• oven

1. 1

   Saute onion (diced) , poblano peppers (diced) , and mushrooms (sliced) in vegetable oil until onions turn translucent and the mushrooms give up their moisture and start to brown.

   onion (diced): 1/2 c, poblano peppers (diced): 1/2 c, mushrooms (sliced): 1/2 c, vegetable oil: 1/2 tbsp
2. 2

   Make a spot in the center of the pan, add vegetable oil and chicken breast meat (cut in 1/2-inch cubes) .

   vegetable oil: 1/2 tbsp, chicken breast meat (cut in 1/2-inch cubes): 12 oz
3. 3

   Brown the chicken for a few minutes.
4. 4

   Deglaze the pan with water .

   water: 1-2 tbsp
5. 5

   Remove the mixture from the pan to a mixing bowl.
6. 6

   Let rest for a few minutes so it is just warm.
7. 7

   Add pepper Jack cheese (grated) and mix.

   pepper Jack cheese (grated): 4 oz
8. 8

   Heat flour tortilla (at least 10-inch wide) in a dry pan so they become pliable.

   flour tortilla (at least 10-inch wide): 4
9. 9

   Divide the mixture between the four tortillas and fold, using egg white to ensure they stay together well.

   egg white: 1
10. 10

    Heat vegetable oil in a pan over medium heat until shimmering.

    vegetable oil: 2 tbsp
11. 11

    Brown the chimichangas on both sides briefly, 2-3 minutes.
12. 12

    Place the chimichangas on a baking sheet and put in a 400 degree oven for ⏱️ 20 minutes .
13. 13

    Serve with guacamole , sour cream , and salsa .

    guacamole, sour cream, salsa