For family dinner, lunch prep or a quick, satisfying, post-workout meal, these are hard to beat. With their hearty blend of flavors and whole-grain quinoa, the whole family is sure to love these Chicken and Kale Chimichangas!
Prepare quinoa according to package directions.
Heat 1 tablespoon of oil over medium heat in a medium skillet. Add kale and sauté until wilted and tender, about 3 minutes.
Add chicken, chilies, garlic powder and onion powder. Sauté for 2 minutes, or until heated through. Remove from heat and stir in cheese.
Divide mixture between tortillas. Fold bottom of tortilla over filling. Fold both sides together and roll up. Secure with a toothpick, if necessary, to hold together.
Heat remaining oil in skillet over medium-high heat. Place chimichangas, seam-side-down and pan-fry until golden brown, turning once.
Serve chimichangas topped with guacamole, if using.