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Chicken, Kale, and Mushroom Chimichangas

recipe 60 min
Total 344 Kcal 21 g protein 36 g carbs 13 g fat

Ingredients for serving

  • 21.3 g Grape Tomatoes 0.25 x 3 Oz (85g)
  • 3.8 g Lemon juice, raw 0.13 x fl oz (30g)
  • 7.6 g 1% low fat milk 0.03 x cup (242g)
  • 13.7 g Avocados, raw, all commercial .. 0.09 x cup, sliced (146g)
  • 0 g Oil, PAM cooking spray, original 0.13 x spray , about 1/3 second (1 NLEA serving) (0g)
  • 10.5 g Cheese, Mexican blend 0.38 x cup shredded (28g)
  • 49 g Tortillas, ready-to-bake or .. 1 x tortilla (49g)
  • 0 g Spices, pepper, black 0.13 x dash (0g)
  • 16.8 g Kale, raw 0.25 x cup, chopped (67g)
  • 27 g cremini mushrooms 0.38 x 1 cup (72g)
  • 4.5 g Garlic, raw 0.5 x cloves (9g)
  • 20 g Onions, raw 0.13 x cup, chopped (160g)
  • 1.6 g Oil, olive, salad or cooking 0.13 x tablespoon (13g)
  • 2.5 g Coriander (cilantro) leaves, raw 0.13 x sprigs (20g)
  • 0.5 g Ground cumin 0.03 x tbsp (15g)
  • 7 g Cheese, low fat, cheddar or .. 0.25 x oz (28g)
  • 5.6 g Sauce, salsa, verde, .. 0.19 x Tbsp (30g)
  • 44.3 g Chicken, broilers or fryers, .. 0.38 x breast bone and skin r (118g)
  • 60 g Soup, stock, chicken, .. 0.25 x cup (240g)

Instructions

  • Add diced chicken and stock in a saucepan over medium heat. Continue to cook for at least 8 minutes, make sure the chicken is cooked through.
  • Remove the cooked chicken and keep it aside. Set aside the stock in a separate bowl.
  • Pour the reserved liquid in a pan, save a small bit for later. Add salsa Verde and bring it to boil. Once the liquid has reduced to a desired level, add cumin and cream cheese and mix until a smooth mixture is obtained. Remove the mixture from the heat. Add cilantro and diced chicken and mix well.
  • Heat a little oil in a pan over medium heat. Add mushrooms, garlic and onion and saute them for at least 8-10 minutes. Then add a little reserved cooking liquid and continue to cook for a couple of minutes.
  • Divide the chicken mixture equally between tortillas and top each of the tortillas with 1 tbsp cheese and fold the edges.
  • Heat a large pan over medium heat. Coat all the sides of tortillas with a little cooking spray and cook it in the pan for at least 8 minutes.
  • Now add 1 tbsp lemon juice, milk and avocado in a blender and process them until a smooth mixture is obtained.
  • In a small bowl, mix 1 tbsp lemon juice, 2 tbsp cilantro and tomatoes.
  • While serving, divide the tortillas over 8 plates. Top each of them with tomato salad and a little avocado cream.

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