Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
8 cups chopped kale
¼ cup water
2 cups shredded or diced cooked chicken
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
1 (10 ounce) can red enchilada sauce (1¼ cups)
¼ cup sour cream
2-3 tablespoons minced chipotles in adobo
12 corn tortillas
¾ cup diced white onion, divided
1½ cups shredded Mexican blend cheese, divided
Preheat oven to 450°F.
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.
Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread ½ 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, ¼ cup onion and ½ cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, ¼ cup onion and ½ cup cheese. Top with the remaining tortillas, sauce and cheese.
Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining ¼ cup onion before serving.
415 calories;18 g fat(8 g sat); 6 g fiber; 35 g carbohydrates; 32 g protein; 51 mcg folate; 71 mg cholesterol; 4 g sugars; 0 g added sugars; 3,232 IU vitamin A; 33 mg vitamin C; 344 mg calcium; 2 mg iron; 653 mg sodium; 367 mg potassium
Vitamin A (65% daily value), Vitamin C (55% dv), Calcium (34% dv)
This is a frequent weeknight meal for our family because it's delicious and quick to make. I often use rotisserie chicken and increase the amount of cheese to the amount in the bag (approximately 2 cups). It is spicy but not overwhelming.
October 18, 2018
My husband raves about these and he is from New Mexico! . I did use some of my own red chile sauce I had on hand. I added the enchilada sauce to it. Other than that I followed the recipe exactly. Next time I will use spinach instead of kale.
March 01, 2018
I made as written and really enjoyed it. My husband likes things spicy and said he could feel the heat.
February 18, 2018
Really enjoyed this recipe! My skillet is a Griswold 9 (not the 12 called for). I used about half the Kale called for. I used "Southwest flavored" chicken -- next time I will get unflavored. The recipe has enough kick of it's own. Next time I will probably use 1.5 - 2 times the enchilada sauce. We like our casseroles to have a bit more liquid. :) This was a keeper!
January 18, 2018
Easy to make, tasty. Everyone loved it. Saved the chiles in adobo on the side for the ones in the family that like hot stuff.
January 09, 2018
Made a couple of changes only because I didn't have a couple of things. We really enjoyed it and pretty sure we would like it better with corn tortillas (didn't have any). Makes more then 4 servings and I used a 10" cast iron.
January 05, 2018
This recipe tasted amazing! I loved the spiciness of the dish; however, my husband does not like things to be really spicy, so I would probably reduce the chipotle peppers to 1 tbsp next time I make it (I used 2 tbsp).
November 27, 2017
These were wonderful and easy to make. My husband who doesn't care for Mexican food had two helpings!