Close
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:5Yield:5 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil8cupschopped kale¼cupwater2cupsshredded or diced cooked chicken1teaspoonground cumin¼teaspoonsalt¼teaspoonground pepper1(10 ounce) canred enchilada sauce (1 1/4 cups)¼cupsour cream2-3 tablespoons minced chipotles in adobo12corn tortillas¾cupdiced white onion, divided1 ½cupsshredded Mexican blend cheese, divided
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
8cupschopped kale
¼cupwater
2cupsshredded or diced cooked chicken
1teaspoonground cumin
¼teaspoonsalt
¼teaspoonground pepper
1(10 ounce) canred enchilada sauce (1 1/4 cups)
¼cupsour cream
2-3 tablespoons minced chipotles in adobo
12corn tortillas
¾cupdiced white onion, divided
1 ½cupsshredded Mexican blend cheese, divided
DirectionsPreheat oven to 450 degrees F.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.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Preheat oven to 450 degrees F.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.
Preheat oven to 450 degrees F.
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.
Originally appeared: EatingWell Magazine, November/December 2017
Rate ItPrint
Nutrition Facts(per serving)415Calories18gFat35gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
