Adobo Chicken & Kale Enchiladas

Not your typical enchilada, this fun meal utilizes rotisserie, or leftover chicken, and is sure to please. Some favorite toppings include cilantro, sour cream, guacamole and pickled jalapeños. The fact that only one pan is used, makes the meal even more appealing.

Not sure I’d go as far as “healthy” enchiladas but with the addition of kale, they are at least moving in the right direction.

We made numerous changes starting with sautéeing the chopped onions in olive oil until softened, about 4-5 minutes. Removed the onions to a side dish then sautéed the kale in olive oil for a few minutes and added the water. Because we are “saucy” eaters, and to suit our own preferences, we doubled the enchilada sauce and included two cups of Mexican cheese blend. All noted in the list below.

Speaking of the sauce, we highly recommend doubling the three ingredients (enchilada sauce, sour cream and chipotles in adobo) because most of it gets sucked up into the tortillas. Those doubled amounts are indicated in the ingredients list below. If for some reason you’d rather stick to the original recipe, just cut those three ingredients in half; and use only 1 1/2 cups of cheese.

Adobo Chicken & Kale Enchiladas

  • Servings: 5-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. extra-virgin olive oil 
  • 8 cups chopped kale
  • ¼ cup water
  • 2 cups shredded or diced cooked chicken
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 2 10 oz. cans red enchilada sauce
  • ½ cup sour cream
  • 4-6 Tbsp. minced chipotles in adobo
  • 12 corn tortillas
  • ¾ cup diced white onion, divided
  • 2 cups shredded Mexican blend cheese, divided

Directions

  1. Preheat oven to 450 degrees F.
  2. Heat 1 tablespoon of oil in a large cast-iron skillet (12-inch) over medium-high heat. Add onions and sauté until soft, about 4-5 minutes. Remove the onions and set aside.
  3. Add additional tablespoon of olive oil; when hot 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.
  4. Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread 1 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 3/4 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, 1/4 cup onion and 3/4 cup cheese. Top with the remaining tortillas, sauce and cheese.
  5. Bake the enchiladas until bubbling, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup onion before serving.
  6. Garnish with desired toppings such as cilantro, sour cream, guacamole and pickled jalapeños.

http://www.lynnandruss.com

Recipe sourced from Eating Well Magazine

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