Monday, June 2, 2014

Chicken, Kale, and Mushroom Eggrolls

Another successful night of experimentation in the kitchen... 

This evening I found myself combining two recipes to create one super delicious dish! While flipping through a Cooking Light magazine the other day I saw a recipe for Chicken, Kale, and Mushroom Chimichangas... I thought "sweet, those are like 3 of my favorite ingredients!" I couldn't just make the recipe as is, I had to put my own unique spin on it, so I decided I would use eggroll wrappers instead of the tortillas the original recipe called for. Plus, baking an eggroll just seemed healthier than frying a chimichanga.

These eggrolls taste as yummy as they look!

Chicken, Kale, and Mushroom Eggrolls would be great as dinner, an appetizer, or a party finger-food. I am taking the leftovers for lunch tomorrow... I just couldn't get enough of these crispy, flavorful eggrolls!

Chicken, Kale, and Mushroom Eggrolls
based on recipes from and
makes about 12 eggrolls

2 cups chicken stock
2 (6-ounce) skinless, boneless chicken breast halves
3/4 cup salsa verde
2 ounces 1/3-less-fat cream cheese
1/2 teaspoon ground cumin
6 tablespoons chopped fresh cilantro, divided
1 tablespoon olive oil
1 tsp onion powder
4 garlic cloves, minced
8 ounces presliced mushrooms
2 cups chopped kale
1/4 teaspoon black pepper
12-16 eggroll wrappers
1 cup pre-shredded reduced-fat 4-cheese Mexican blend cheese
Cooking spray

1. Preheat oven to 400.

2. Combine chicken 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.

3. 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.

4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion powder, 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.

5. Spray a cookie sheet with cooking spray. Use a slotted spoon (to drain some of the extra liquid out) and place about 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. Top with about 1 Tbsp of the shredded cheese.


6. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.

7. Repeat until you run out of the mixture, about 12 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15-20 minutes, until golden brown.

Serve with side of sour cream and avocado.

Whoa... these are some seriously delicious eggrolls. MUST. MAKE. THESE. AGAIN.

- Janel

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