Chicken, Kale, and Mushroom Chimichangas [Bulkbites.com]

• Servings: 8
• Time: 60 minutes

Eating chicken is extremely beneficial for muscle building as it is rich in high quality protein and a number of essential nutrients like vitamin B6, vitamin E and vitamin B12. Kale is extremely rich in vitamin A, vitamin K, vitamin C, iron and beta-carotene. Eating Cremini mushrooms helps to strengthen the immune system as they are rich in vitamin B12. A number of essential nutrients like vitamin B6, manganese, zinc, potassium, phosphorous and copper are present in cremini mushrooms.

Nutrition

• calories: 344
• protein: 21
• carbs: 36
• fat: 13
• saturated fat: 3.71
• polyunsaturated fat: 2
• monounsaturated fat: 6.12
• cholesterol: 39
• sodium: 752
• potassium: 494
• dietary fiber: 3.06
• sugars: 3.72
• vitamin a: 122
• vitamin c: 27
• calcium: 224
• iron: 2
• magnesium: 0
• complex carbs: 29.22
• other fats: 1.17

Ingredients

• 2 3 Oz Grape Tomatoes
• 1 fl oz Lemon juice, raw
• 0.25 cup 1% low fat milk
• 0.75 cup, sliced Avocados, raw, all commercial varieties
• 1 spray , about 1/3 second Oil, PAM cooking spray, original
• 3 cup shredded Cheese, Mexican blend
• 8 tortilla Tortillas, ready-to-bake or -fry, flour, shelf stable
• 1 dash Spices, pepper, black
• 2 cup, chopped Kale, raw
• 3 1 cup cremini mushrooms
• 4 cloves Garlic, raw
• 1 cup, chopped Onions, raw
• 1 tablespoon Oil, olive, salad or cooking
• 1 sprigs Coriander (cilantro) leaves, raw
• 0.25 tbsp Ground cumin
• 2 oz Cheese, low fat, cheddar or colby
• 1.5 Tbsp Sauce, salsa, verde, ready-to-serve
• 3 breast bone and skin r Chicken, broilers or fryers, breast, skinless, boneless, meat only, enhanced, raw
• 2 cup Soup, stock, chicken, home-prepared

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.