Chicken, Kale & Mushroom Chimichangas

Chicken, Kale & Mushroom Chimichangas
Chicken, Kale & Mushroom Chimichangas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups unsalted chicken stock

  • 2

    (6-ounce) skinless, boneless chicken breast halves

  • 3/4

    cup salsa verde

  • 2

    ounces 1/3-less-fat cream cheese

  • 1/2

    teaspoon ground cumin

  • 6

    tablespoons chopped fresh cilantro, divided

  • 1

    tablespoon olive oil

  • 1

    cup chopped onion

  • 4

    garlic cloves, minced

  • 8

    ounces presliced cremini mushrooms

  • 2

    cups chopped Lacinato kale

  • 1/4

    teaspoon black pepper

  • 8

    (8-inch) flour tortillas

  • 3

    ounces preshredded reduced-fat 4-cheese Mexican blend cheese (about 3/4 cup)

  • Cooking spray

  • 3/4

    cup ripe peeled avocado, chopped

  • 3

    tablespoons 1% low-fat milk

  • 2

    tablespoons fresh lime juice, divided

  • 2

    cups chopped grape tomatoes

Directions

1. Combine stock and chicken in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until done. Remove chicken with a slotted spoon; let stand 10 minutes. Shred chicken; set aside. Drain cooking liquid through a sieve over a bowl, reserving liquid; discard solids. Set aside 2 tablespoons liquid. 2. Return remaining cooking liquid to pan. Add salsa verde; bring to a boil. Cook until reduced to 1 cup (about 11 minutes). Reduce heat to low. Add cream cheese and cumin; stir with a whisk until smooth. Remove from heat; stir in chicken and 1/4 cup cilantro. 3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms; sauté 8 minutes or until tender. Add kale, black pepper, and reserved 2 tablespoons cooking liquid. Cook 2 minutes or until kale wilts, stirring occasionally. Add kale mixture to chicken mixture. Divide chicken mixture evenly among tortillas. Top each with about 1 1/2 tablespoons cheese. Fold in edges of tortilla; roll up. 4. Heat a large nonstick skillet over medium-high heat. Coat all sides of each chimichanga evenly with cooking spray. Cook 6 to 8 minutes, turning to brown on all sides. 5. Combine avocado, milk, and 1 tablespoon lime juice in a mini food processor; process until smooth. 6. Combine tomatoes, remaining 2 tablespoons cilantro, and remaining 1 tablespoon lime juice in a bowl; toss. To serve, arrange 1 chimichanga on each of 8 plates. Top with 1 1/2 tablespoons avocado cream and about 1/4 cup tomato salad.

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