Chicken, Kale, and Mushroom Chimichangas

Used leftover chicken so this was quicker prep. Great flavors

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.

These were really good. A very nice combination of flavors and textures.

Loved it! Tasted great and lighter than traditional chimichangas.

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.

My entire family loved this recipe! I used my stove top grill to grill the chimichangas. A much better alternative than frying! The cream cheese sauce in the middle and the toppings really make it delicious! I am making it again this week by popular demand. A nice dish to make when guests come for dinner!

Great recipe! It was easy and delicious.

Very yummy!! We substituted spinach for the kale It tastes fresh and looks festive and colorful