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Green Chile Chicken & Kale Enchiladas… mmm hmm. Yes please.
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- it’s easy and 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, and cheese (duh). SO easy, cheesy, creamy, and so 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…
Green Chile Chicken & Kale Enchiladas
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 8 enchiladas 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees and grease large casserole dish, set aside.
- In a large mixing bowl, combine shredded chicken, garlic, sour cream, kale, all spices, half of the cheese, and toss to combine.
- Ladle about 1/2 c of green chili enchilada sauce into the bottom of your baking dish.
- 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.
- Brush a little olive oil on the tops of the tortillas, and bake uncovered for 10 minutes.
- 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.
- Remove from oven and top with freshly chopped cilantro, jalepeno, and mexican crema.
- Serve immediately.
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