Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.

Breana Killeen
Source: EatingWell Magazine, November/December 2017
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • 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 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 the remaining tortillas, sauce and cheese.

  • Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining 1/4 cup onion before serving.

Nutrition Facts

414.7 calories; protein 31.5g 63% DV; carbohydrates 34.6g 11% DV; exchange other carbs 2.5; dietary fiber 5.6g 22% DV; sugars 3.9g; fat 17.9g 28% DV; saturated fat 8.2g 41% DV; cholesterol 70.6mg 24% DV; vitamin a iu 3232IU 65% DV; vitamin c 32.8mg 55% DV; folate 51.3mcg 13% DV; calcium 343.9mg 34% DV; iron 1.8mg 10% DV; magnesium 69mg 25% DV; potassium 367.4mg 10% DV; sodium 652.8mg 26% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2019
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. Read More
Rating: 5 stars
10/18/2018
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. Read More
Rating: 5 stars
03/01/2018
I made as written and really enjoyed it. My husband likes things spicy and said he could feel the heat. Read More
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Rating: 5 stars
02/18/2018
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! Read More
Rating: 5 stars
01/18/2018
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. Read More
Rating: 4 stars
01/09/2018
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. Read More
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Rating: 5 stars
01/05/2018
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). Read More
Rating: 5 stars
11/27/2017
These were wonderful and easy to make. My husband who doesn't care for Mexican food had two helpings! Read More