ADOBO CORN BLEND RECIPES

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ADOBO CHICKEN & KALE ENCHILADAS RECIPE - EATINGWELL



Adobo Chicken & Kale Enchiladas Recipe - EatingWell image

Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.

Provided by Breana Killeen

Categories     Quick & Easy Low-Calorie Chicken Recipes

Total Time 30 minutes

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
8 cups chopped kale
¼ cup water
2 cups shredded or diced cooked chicken
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
1 (10 ounce) can red enchilada sauce (1 1/4 cups)
¼ cup sour cream
2-3 tablespoons minced chipotles in adobo
12 corn tortillas
¾ cup diced white onion, divided
1 ½ cups shredded Mexican blend cheese, divided

Steps:

  • 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.

Nutrition Facts : Calories 414.7 calories, CarbohydrateContent 34.6 g, CholesterolContent 70.6 mg, FatContent 17.9 g, FiberContent 5.6 g, ProteinContent 31.5 g, SaturatedFatContent 8.2 g, SodiumContent 652.8 mg, SugarContent 3.9 g

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