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Name: Adobe chicken and kale enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 T extra virgin olive oil; 8 cups chopped kale; 1/4 cup water; 2 cups shredded or diced chicken; 1 teaspoon ground cumin; 1/4 tsp salt; 1/4 tsp ground pepper; 10 ounce can red enchilada sauce; 1/4 c sour cream; 2-3 T minced chipotles in adobo; 12 corn tortillas; 3/4 c white onion divided; 1.5 c (6oz) shredded Mexican blend cheese divided

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INGREDIENTS

1 T extra virgin olive oil
8 cups chopped kale
1/4 cup water
2 cups shredded or diced chicken
1 teaspoon ground cumin
1/4 tsp salt
1/4 tsp ground pepper
10 ounce can red enchilada sauce
1/4 c sour cream
2-3 T minced chipotles in adobo
12 corn tortillas
3/4 c white onion ; divided
1.5 c (6oz) shredded Mexican blend cheese ; divided

INSTRUCTIONS

1. Preheat oven to 450F

2. 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 two minutes. Stir in chicken, cumin, salt and pepper; cook for 1 more minute. Transfer to large bowl.

3. Combine enchilada sauce, sour cream, and chipotles to taste in 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 mekxture, 1/4 cup onion and 1/2 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicke, 1/4 cup onion and 1/2 cup cheese. Top with the remaining tortillas, sauce and cheese.

4. Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with remaining 1/4 cup onion before serving.

NOTES

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Adobe chicken and kale enchiladas

1 T extra virgin olive oil
8 cups chopped kale
1/4 cup water
2 cups shredded or diced chicken
1 teaspoon ground cumin
1/4 tsp salt
1/4 tsp ground pepper
10 ounce can red enchilada sauce
1/4 c sour cream
2-3 T minced chipotles in adobo
12 corn tortillas
3/4 c white onion divided
1.5 c (6oz) shredded Mexican blend cheese divided

1. Preheat oven to 450F
2. 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 two minutes. Stir in chicken, cumin, salt and pepper; cook for 1 more minute. Transfer to large bowl.
3. Combine enchilada sauce, sour cream, and chipotles to taste in 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 mekxture, 1/4 cup onion and 1/2 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicke, 1/4 cup onion and 1/2 cup cheese. Top with the remaining tortillas, sauce and cheese.
4. Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with remaining 1/4 cup onion before serving.

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Nutrition

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Serving Size: 1 (574g)
Recipe Makes: 1

Calories: 966
Calories from Fat: 260 (27%)

Amt Per Serving		% DV

	Total Fat 28.8g	38 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 6.5g
Cholesterol 16.8mg		5 %
Sodium 179.9mg		6 %
Potassium 894.5mg		24 %
Total Carbohydrate 164g		48 %
	Dietary Fiber 23.5g	94 %
	Sugars, other 140.6g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 966

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