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.
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.
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.
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.
Combine avocado, milk, and 1 tablespoon lime juice in a mini food processor; process until smooth.
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.
Delicious flavor combo in a light Mexican option. Instead of pan frying the chimis, I cooked them in a panini grill which made it go faster. Definitely a hit - even for my kids, who generally aren't fans of mushrooms or kale. Made homemade salsa verde the day before, so that made them even more yummy! Will definitely do again.
Terrific recipe. We have a dairy allergy in the family so I used vegan cream cheese and it was still creamy and delicious. I also used curly kale as that was what I had available. I crisped them by brushing a tiny bit of oil in a nonstick skillet. I made my regular guacamole to go with it. Filling would be great in crepes or on pasta.
Made this for family that came over for dinner a week ago and we are making it again tonight! Everyone thought the flavors were fantastic and it is super satisfying as a "healthier" alternative to Tex-Mex recipes. I baked the Chimichangas instead of pan frying and they turned out crisp and delicious. I am making a double batch this time around to individually freeze for fast lunches and dinners in the future.
Absolutely delicious and very filling! Friends and family loved the recipe and the guacamole and tomato/cilantro mix were fabulous on top! I used olive oil as opposed to cooking spray to cook them on the stove top and it was delicious.