Adobo Chicken and Kale Enchiladas

Guacamole Chopped Salad
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Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 8 cups chopped kale
  • ¼ cup water
  • 2 cups shredded or diced cooked chicken
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 (10-oz) can red enchilada sauce (1¼ cups)
  • ¼ cup sour cream
  • 2-3 Tbsp minced chipotles in adobo 
  • 12 corn tortillas
  • ¾ cup diced white onion, divided
  • 1½ cups shredded Mexican blend cheese, divided

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.

Side Dish 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

Side Dish Instructions

  1. Whisk oil, lime juice, garlic, salt and pepper in a large bowl. Add romaine, avocado, tomatoes, onion and jalapeño; toss gently to coat.

Nutritional Information

Main Side Total
Servings 5 4
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
Sodium (mg) 0 185 185

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