Rating: 4.89 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

415 calories; protein 31.5g; carbohydrates 34.6g; dietary fiber 5.6g; sugars 3.9g; fat 17.9g; saturated fat 8.2g; cholesterol 70.6mg; vitamin a iu 3232IU; vitamin c 32.8mg; folate 51.3mcg; calcium 343.9mg; iron 1.8mg; magnesium 69mg; potassium 367.4mg; sodium 652.8mg.
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Reviews (8)

9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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
03/27/2021
Quick, easy, and good! I used a 10-inch cast iron skillet. I sautéed the onions in the oil before adding the water and kale, other than that I followed the recipe pretty close. I used 2 tbsp of the chopped adobe chili and it was not too spicy for my teen who is not a fan of spicy food. It cooked FAST in the hot oven and was VERY hot, so plan to let it rest for at least 10 minutes after you take it out. I topped it with sliced green onions and cilantro. Served it with salsa and sour cream. My guys who think they don't like kale, loved it. The kale is a nice filler and makes a substantial feeling meal. We got six servings out this dish. Read More
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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
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: 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
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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
11/27/2017
These were wonderful and easy to make. My husband who doesn't care for Mexican food had two helpings! Read More
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