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Adobo Chicken & Kale Enchiladas

  • 15 m
  • 30 m
Breana Killeen
“Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.”

Ingredients

    • 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

Directions

  • 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.
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