Adobo Chicken & Kale Enchiladas

In: Recipes

Ingredients:

  • 1 Tbsp extra-virgin olive oil
  • 8 C chopped kale
  • 1/4 C water
  • 2 C shredded or diced cooked chicken
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 (10 oz) can red enchilada sauce (1 1/4 C)
  • 1/4 C sour cream
  • 2-3 Tbsp minced chipotles in adobo
  • 12 corn tortillas
  • 3/4 C diced white onion, divided
  • 1 1/2 C shredded Mexican blend cheese, divided

Instructions:

  1. Preheat oven to 450 degrees F.
  2. Heat oil in a large cast-iron skillet (12-inch) over medium-high heat. Add kale and water. Cook, stirring until bright green and wilted, about 2 minutes.  Stir in chicken, cumin, salt and pepper; cook for 1 minute more.  Transfer to a large bowl.
  3. Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread 1/2 cup of the mixture in the pan.  Place 4 tortillas over the sauce, overlapping them to cover the bottom.  Top with half the chicken mixture, 1/4 cup onion and 1/2 cup cheese.  Layer on half the remaining sauce, 4 tortillas, the remaining chicken, 1/4 cup onion and 1/2 cup cheese.  Top with remaining tortillas, sauce and cheese.
  4. Bake the enchiladas until bubbling, 12 to 15 minutes.  Sprinkle with the remaining 1/4 cup onion before serving.

Ready in 30 minutes

Yields 5 Servings

Nutrition Facts Per 1 1/4 C serving:  Calories 415; Protein 31.5g; Carbohydrates 34.6g; Fiber 5.6g;

Sugars 3.9g; Fat 17.9g; Saturated Fat 8.2g; Cholesterol 70.6mg; Sodium 652.8mg

Source:  https://www.eatingwell.com/recipe/260921/adobo-chicken-kale-enchiladas/