Chicken, Kale, and Mushroom Chimichangas

Chicken, Kale, and Mushroom Chimichangas Recipe
Photo: Randy Mayor; Styling: Caroline Cunningham
4

Worthy of a special occasion

Yield:

Serves 8

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 1 Hours

Nutritional Information

Calories 296
Fat 10.3 g
Satfat 3 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 20 g
Carbohydrate 32 g
Fiber 6 g
Cholesterol 39 mg
Iron 2 mg
Sodium 625 mg
Calcium 245 mg

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

Preparation

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.

Note:

Sidney Fry, MS, RD,

June 2014
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