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!
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
Preheat oven to 400 degrees F. Oil a large baking pan and set aside.
Saute onion and garlic in olive oil for ~6 minutes. Add kale and continue cooking for 2-3 minutes.
Add chopped rotisserie chicken to veggie mixture and stir together.
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.
Add filled tortilla to oiled baking dish. Repeat with all 8 tortillas until pan is full.
Pour remaining sauce over the top. Finish by sprinkling the rest of the cheese to cover.
Bake for 25 minutes.
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