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 ½ 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, ¼ cup onion and ½ cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, ¼ cup onion and ½ cup cheese.
Top with the remaining tortillas, sauce and cheese. Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining ¼ cup onion before serving.
eMeals.com
660
Guacamole Chopped Salad
Serves 4
Ingredients
2 Tbsp corn oil or avocado oil
2 Tbsp lime juice
1 clove garlic, grated
¼ tsp salt
¼ tsp ground pepper
4 cups chopped romaine lettuce
2 ripe avocados, diced
1 cup grape tomatoes, quartered
¼ cup slivered red onion
1 Tbsp chopped pickled jalapeño pepper
Instructions
Whisk oil, lime juice, garlic, salt and pepper in a large bowl. Add romaine, avocado, tomatoes, onion and jalapeño; toss gently to coat.
Time
35mPrep
20mCook
55mTotal
Nutritional Information
Main
Side
Total
Servings
5
4
Calories
415
245
660
Servings
5
4
9
Calories
415
245
660
Fat (g)
18
22
40
Sat. Fat (g)
8
3
11
Protein (g)
32
3
35
Carb (g)
0
13
13
Fiber (g)
0
8
8
Chol. (mg)
0
0
0
Sodium (mg)
0
185
185
Iron (mg)
0
1
1
Calcium (mg)
0
36
36
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.