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.
Guacamole Chopped Salad
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
Whisk oil, lime juice, garlic, salt and pepper in a large bowl. Add romaine, avocado, tomatoes, onion and jalapeño; toss gently to coat.
Sat. Fat (g)
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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.