Adobo Chicken & Kale Enchiladas

Adobo Chicken & Kale Enchiladas

8 Reviews
From: EatingWell Magazine, November/December 2017

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

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 450°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 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.
  4. Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining ¼ cup onion before serving.

Nutrition information

  • Serving size: 1¼ cups
  • Per 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
  • Nutrition Bonus: Vitamin A (65% daily value), Vitamin C (55% dv), Calcium (34% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 2½ lean protein, 1 high fat protein, 1 fat

Reviews 8

January 26, 2019
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By: FreshCilantro
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
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By: yummy
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
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By: nicole.lumb
I made as written and really enjoyed it. My husband likes things spicy and said he could feel the heat.
February 18, 2018
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By: tgr131
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
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By: Jackstng
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
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By: Saffers47
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
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By: Ada
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
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By: Kristin
These were wonderful and easy to make. My husband who doesn't care for Mexican food had two helpings!
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