Green Chile Chicken & Kale Enchiladas

Green Chile Chicken & Kale Enchiladas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 8 enchiladas 1x


  • 1 Rotisserie Chicken, meat removed and shredded (discard the skin and bones)
  • 1 c sautéed/steamed kale (frozen chopped kale is my go-to)
  • 1 c sour cream
  • 2 cloves of garlic, chopped
  • 3 c green chile enchilada sauce (a little less than a 28 oz can) 
  • 2 c shredded pepperjack cheese (can also use Monterrey jack) 
  • 2 c shredded mozzarella cheese 
  • 3/4 tsp salt 
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 8 Siete Siete grain free tortillas (Flour or corn tortillas will work also)
  • Chopped Cilantro, jalapeños, and mexican crema, for serving


  1. Preheat oven to 375 degrees and grease large casserole dish, set aside.
  2. In a large mixing bowl, combine shredded chicken, garlic, sour cream, kale, all spices, half of the cheese, and toss to combine.
  3. Ladle about 1/2 c of green chili enchilada sauce into the bottom of your baking dish.
  4. Spoon a little more than 1/3 c of the filling into each tortilla. Tightly roll up and place seam side down into baking dish.
  5. Brush a little olive oil on the tops of the tortillas, and bake uncovered for 10 minutes.
  6. Now pour the remaining enchilada sauce all over the tops of the enchiladas, followed by remaining cheese; bake an additional 20-25 minutes, until cheese is bubbling.
  7. Remove from oven and top with freshly chopped cilantro, jalepeno, and mexican crema.
  8. Serve immediately.

  • Category: Dinner
  • Cuisine: Mexican
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