Categories: Mexican
Ingredients
- 1 tbsp olive oil
- 8 cups chopped kale
- 1/4 cup water
- 2 cups shredded or diced cooked chicken
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10 oz. can red enchilada sauce
- 1/4 cup sour cream
- 2-3 tbsp minced chipotles in adobo
- 12 corn tortillas
- 3/4 cup diced white onion, divided
- 1 1/2 cups shredded Mexican blend cheese, divided
Directions
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Preheat oven to 450.
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Heat oil in a large cast-iron skillet 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.
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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.
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Bake the enchiladas until bubbling, 12-15 minutes. Sprinkle with the remaining 1/4 cup onion before serving.