Chicken and Kale Enchiladas

We have made this every week since Max was born. It makes a great dinner and even better leftovers. The secret ingredient here is a rotisserie chicken. This saves you a big step of having to cook the chicken before rolling up your enchiladas.

The recipe also freezes well! The first batch I made was in my third trimester and I froze it in preparation for that first week home from the hospital. Life saver!

Enjoy :)

Chicken kale rotisserie chicken enchiladas

chicken and kale enchiladas


  • 2 Tbsp olive oil + more for oiling pan

  • 1 yellow onion

  • 2 cloves garlic

  • 4 packed cups finely chopped lacinato kale

  • 1 rotisserie chicken

  • 1 can (~2 cups) enchilada sauce

  • 2 cups shredded cheese

  • 8 whole wheat tortillas

  • salt to taste


  1. Preheat oven to 400 degrees F. Oil a large baking pan and set aside.

  2. Saute onion and garlic in olive oil for ~6 minutes. Add kale and continue cooking for 2-3 minutes.

  3. Add chopped rotisserie chicken to veggie mixture and stir together.

  4. Lay out a tortilla and add two spoonfuls of enchilada sauce. Spread sauce evenly over the tortilla with back of a spoon. Scoop in two large spoonfuls of chicken and veggie mix in a line down the middle. Sprinkle with a little cheese and roll up.

  5. Add filled tortilla to oiled baking dish. Repeat with all 8 tortillas until pan is full.

  6. Pour remaining sauce over the top. Finish by sprinkling the rest of the cheese to cover.

  7. Bake for 25 minutes.