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.
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!
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.
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).
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.
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.