Chicken & Kale Enchiladas



  • 1 tablespoon extra-virgin olive oil
  • 8 cups chopped kale
  • ¼ cup water
  • 2 cups shredded or diced cooked chicken
  • 1 teaspoon ground cumin
  • 1 10 ounce can red enchilada sauce (I used homemade enchilada sauce – Check out the recipe on my blog!)
  • ¼ cup sour cream
  • 2-3 tablespoons minced
  • 12 corn tortillas
  • ¾ cup diced white onion, divided
  • 1 ½ cups shredded Mexican blend cheese, divided
  • Salt & pepper


  1. Preheat oven to 450°F.
  2. Heat oil in a large cast-iron skillet 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. Top with the remaining tortillas, sauce and cheese.
  4. Bake the enchiladas until bubbling, 12 to 15 minutes.


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