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
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.
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.
