I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas. —Rickey Madden, Clinton, South Carolina
I made up this dish years ago, and it still remains a family favorite. It's a fast and healthy weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party.
-Lise Prestine of South Bend, Indiana