Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.
- 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
- Step 1
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.
Serving Size: 1 1/4 cups Per Serving: 415 calories; protein 31.5g; carbohydrates 34.6g; dietary fiber 5.6g; sugars 3.9g; fat 17.9g; saturated fat 8.2g; cholesterol 70.6mg; vitamin a iu 3232IU; vitamin c 32.8mg; folate 51.3mcg; calcium 343.9mg; iron 1.8mg; magnesium 69mg; potassium 367.4mg; sodium 652.8mg. Exchanges:
1 1/2 starch, 1 vegetable, 2 1/2 lean protein, 1 high fat protein, 1 fat