Mushroom and Chicken Chimichangas
Mushroom and Chicken Chimichangas feature a crunchy tortilla shell wrapped around juicy chicken, earthy mushrooms, and mild poblanos, all melted together with pepper jack. Warm cumin and chipotle add gentle heat, while cool toppings like guacamole, sour cream, salsa, and cilantro brighten each bite. Serve for a casual dinner or game-day spread when you want contrasting textures and bold, cozy flavors.
- Prep25 mins
- Cook30 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Mushroom and Chicken Chimichangas, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 52 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 3 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 13
- Heart Health
- 56
- Metabolic
- 29
- Digestive
- 22
- Inflammatory
- 44
- Performance
- 34
- General Wellness
- 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 vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until softened, about 5 minutes; continue cooking until the vegetables start to brown, 5 to 10 minutes more.
- 3
Push the vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add the chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until the chicken pieces are browned, about 5 minutes.
- 4
Stir the chicken and vegetables together. Take the skillet off the heat, drizzle water over the chicken mixture, and scrape the browned bits from the bottom of the skillet with a wooden spoon. Transfer the mixture to a bowl and set aside to cool. Wipe the skillet clean.
- 5
Stir pepper Jack cheese into the chicken mixture to combine; season with cayenne pepper, salt, and black pepper.
- 6
Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet and warm until flexible, about 30 seconds per side.
- 7
Place the tortilla on a work surface; spoon 1/4 of the filling in a line across the center. Fold the bottom of the tortilla just over the filling; brush the top and any exposed inner parts of the tortilla with egg white. Fold the right and left sides toward the center like an envelope, enclosing the filling. Roll the tortilla to form a rectangular packet. Repeat with the remaining tortillas and filling.
- 8
Heat the remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add the chimichangas and cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.
- 9
Bake in the preheated oven until the tortilla is puffed, 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 to serve.
- Calories 529.4 kcal High 26%
- Protein 34.21 g Good Source 68%
- Carbohydrate 44.67 g 16%
- Total Fat 24.16 g High 31%
- Saturated Fat 10.21 g High 51%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 94.24 mg High 31%
- Sodium 908.1 mg High 39%
- Dietary Fiber 3.75 g Moderate 13%
- Total Sugars 4.45 g --
- Added Sugars 1.49 g Low Source 3%
- Calcium 340.1 mg Good Source 26%
- Iron 1.94 mg Moderate 11%
- Potassium 249.77 mg Low Source 5%
- Vitamin A 55.16 mcg Low Source 6%
- Vitamin C 28.65 mg Good Source 32%
- Vitamin D 0.22 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Mushroom and Chicken Chimichangas is made with 18 ingredients and serves 4. It takes about 55 mins and is rated medium. Key ingredients include Cayenne Pepper, Chicken Breast, Chipotle Powder, and Diced Onion. Each serving provides about 529.4 kcal, and is a good source of protein.
Recipe Questions
- What is Mushroom and Chicken Chimichangas made of?
- The main ingredients are Cayenne Pepper, Chicken Breast, Chipotle Powder, Diced Onion, Egg Whites. The full list of 18 is above.
- How long does it take to make Mushroom and Chicken Chimichangas?
- About 55 mins in total: 25 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 529.4 kcal. The full nutrition breakdown is above.
- Is Mushroom and Chicken Chimichangas easy to make?
- This recipe is rated medium, with 18 ingredients and 9 steps.
- Is Mushroom and Chicken Chimichangas healthy?
- Mushroom and Chicken Chimichangas has an easyChef Pro health score of 39/100. Per serving, it provides 529.4 calories and 34.21 g of protein, or 68% of the Daily Value. It is a good source of calcium and vitamin C. Worth noting per serving: sodium at 908.1 mg (39% of the Daily Value) and saturated fat at 10.21 g (51% of the Daily Value). It contains Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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