Green Chile Chicken & Kale Enchiladas comin’ in hawt.
Enchiladas have always been one of my go-to’s because they are so simple and always satisfying. I typically put the chicken in the crockpot when I head out to work, so it’s perfectly tender and ready to shred when I get home. Or if i’m really in a time crunch, i’ll just pick up a rotisserie chicken and use that- delicious either way!
If you like anything green chile related, then you’re in the right spot. These are filled with chicken, kale, sour cream (can sub greek yogurt if you’d prefer), jalapeño, spices, cheese (duh), enchilada sauce, and lime juice. SO easy, cheesy, creamy, and so so yum.
I take every opportunity to prep ahead of time if the meal allows-it helps more than you know! People often ask me how I have time to cook as much as I do considering I have a really busy full time job, and to be honest I just focus on using my time wisely. One helpful TIPP would be to prepare anything you can ahead of time…for example, shredding the chicken the night before and storing it in the fridge, so when it comes time to assemble these bad boys, i’m ready to roll, literally…
- 1 Rotisserie Chicken, meat removed and shredded (discard the skin and bones)
- 1 c sauteed/steamed kale (frozen chopped kale is an easy go-to)
- 2 cloves of garlic, minced
- 4 oz can diced green chiles
- 28 oz can green chile enchilada sauce
- ¾ tsp salt, more to taste
- ⅓ c shredded pepperjack cheese
- ¼ tsp chili powder
- ¼ tsp pepper
- ½ tsp cumin
- ¾ c sour cream
- 1 lime, juiced
- 12 flour tortillas, (Siete grain free tortillas work well also!)
- 1 jalepeno, seeds removed and chopped, plus ½ sliced jalepeno, for serving
- Chopped Cilantro and green onions, as garnish
- Mexican crema, for serving
- Preheat oven to 400 degrees and grease large casserole dish, set aside.
- In a large mixing bowl, combine shredded chicken, garlic, sour cream, kale, jalepeno, all spices, half of the enchilada sauce, green chile's, and lime juice. Stir to combine.
- Ladle a thin layer of green chili enchilada sauce into the bottom of your baking dish.
- Spoon about ½ c of the filling into each tortilla followed by a few tablespoons of shredded cheese. Roll up and place seam side down into baking dish.
- Brush a little olive oil on the tops of the tortillas, and bake uncovered for 10 minutes.
- Now ladle the remaining enchilada sauce all over the tops of the enchiladas, followed by the cheese; bake an additional 20-25 minutes, until cheese has melted and sauce is bubbling.
- Remove from oven and top with fresh cilantro, green onions, jalepenos, and mexican crema.
- Serve immediately.