Chicken, Kale, and Mushroom Chimichangas

Ingredients

  • 2 cups chopped grape tomatoes
  • 2 tablespoons fresh lime juice, divided
  • 3 tablespoons 1% low-fat milk
  • ¾ cup ripe peeled avocado, chopped
  • Cooking spray
  • 3 ounces preshredded reduced-fat 4-cheese Mexican blend cheese (about ¾ cup)
  • 8 (8-inch) flour tortillas
  • + 12 more ingredients
    • ¼ teaspoon black pepper
    • 2 cups chopped Lacinato kale
    • 8 ounces presliced cremini mushrooms
    • 4 garlic cloves, minced
    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • 6 tablespoons chopped fresh cilantro, divided
    • ½ teaspoon ground cumin
    • 2 ounces 1/3-less-fat cream cheese
    • ¾ cup salsa verde
    • 2 (6-ounce) skinless, boneless chicken breast halves
    • 2 cups unsalted chicken stock

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 tables...

View full recipe at SpringPad

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