Chicken, Kale, and Mushroom Chimichangas

Name: Chicken, Kale, and Mushroom Chimichangas
Total time: 1 h
Yield: Serves 8
Ingredients: 2 cups unsalted chicken stock; 2 (6-ounce) skinless, boneless chicken breast halves; ¾ cup salsa verde; 2 ounces 1/3-less-fat cream cheese; ½ 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; ¼ teaspoon black pepper; 8 (8-inch) flour tortillas; 3 ounces preshredded reduced-fat 4-cheese Mexican blend cheese (about 3/4 cup); Cooking spray; ¾ cup ripe peeled avocado, chopped; 3 tablespoons 1% low-fat milk; 2 tablespoons fresh lime juice, divided; 2 cups chopped grape tomatoes

14 Ratings
10 Reviews

By Sidney Fry, MS, RD

Recipe by Cooking Light June 2014

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Credit: Randy Mayor; Styling: Caroline Cunningham

Recipe Summary test

hands-on:

1 hr

total:

1 hr

Yield:

Serves 8

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 5
Combine avocado, milk, and 1 tablespoon lime juice in a mini food processor; process until smooth.
Step 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.

Nutrition Facts

Per Serving:

296 calories; fat 10.3g; saturated fat 3g; mono fat 3.9g; poly fat 0.9g; protein 20g; carbohydrates 32g; fiber 6g; cholesterol 39mg; iron 2mg; sodium 625mg; calcium 245mg.

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MLSMN1

09/18/2014

Used leftover chicken so this was quicker prep. Great flavors

LisaEJ

08/31/2014

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.

strongirl

07/12/2014

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.

iamdiannes

06/26/2014

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

SSemaan

06/10/2014

Loved it! Tasted great and lighter than traditional chimichangas.

lisap515

06/04/2014

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.

jswens88

05/23/2014

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.

mcgehee

05/18/2014

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!

SurlyMcLane

05/15/2014

Great recipe! It was easy and delicious.

Pamgardentrolle

05/11/2014

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

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Chicken, Kale, and Mushroom Chimichangas

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (10)

All Reviews for Chicken, Kale, and Mushroom Chimichangas

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Chicken, Kale, and Mushroom Chimichangas

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (10)

All Reviews for Chicken, Kale, and Mushroom Chimichangas