Sunday, September 21, 2014
kale and mushroom chimichangas
INGREDIENTS:
2 cups unsalted chicken stock (I used regular chicken broth)
2 (6 oz.) skinless, boneless chicken breast halves (I used 3/4 lb. chicken tenderloins)
3/4 cup salsa verde (I used Frontera tomatillo salsa)
2 oz. 1/3-less-fat cream cheese
1/2 tsp. ground cumin
6 tbsp. chopped fresh cilantro, divided
1 tbsp. olive oil
1 cup chopped onion
4 garlic cloves, minced
8 oz. presliced cremini mushrooms
2 cups chopped kale
1/4 tsp. black pepper
8 (8-inch) flour tortillas (I used 10-inch flour tortillas)
3 oz. preshredded reduced-fat 4-cheese Mexican blend cheese (about 3/4 cup)(I used 1/2 cup)
Cooking spray
3/4 cup ripe peeled avocado, chopped
3 tbsp. 1% low-fat milk (I used almond milk)
2 tbsp. fresh lime juice, divided
2 cups chopped grape tomatoes
2 (6 oz.) skinless, boneless chicken breast halves (I used 3/4 lb. chicken tenderloins)
3/4 cup salsa verde (I used Frontera tomatillo salsa)
2 oz. 1/3-less-fat cream cheese
1/2 tsp. ground cumin
6 tbsp. chopped fresh cilantro, divided
1 tbsp. olive oil
1 cup chopped onion
4 garlic cloves, minced
8 oz. presliced cremini mushrooms
2 cups chopped kale
1/4 tsp. black pepper
8 (8-inch) flour tortillas (I used 10-inch flour tortillas)
3 oz. preshredded reduced-fat 4-cheese Mexican blend cheese (about 3/4 cup)(I used 1/2 cup)
Cooking spray
3/4 cup ripe peeled avocado, chopped
3 tbsp. 1% low-fat milk (I used almond milk)
2 tbsp. fresh lime juice, divided
2 cups chopped grape tomatoes
DIRECTIONS:
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 (I used 2 tablespoons per chimichanga). 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.
per 8-count serving: 296 calories, 10.3g fat, 20g protein, 32g carbs, 6g fiber
per 4-count serving using my substitutions: 451 calories, 20.3g fat, 25.9g protein, 42.3g carbs, 8.4g fiber
# posted by Chelsea @ 12:28 PM 
