Chicken Kale Enchiladas

Savory, filling, hearty enchiladas are a perfect meal for a cold day (or for that matter, a hot day).

Ingredients:

ingredients

We make a lot of homemade chicken broth, which leaves us a lot of chicken meat -- perfect for enchiladas.

* Head of kale

* Can of Enchilada sauce

* Shredded meat from 1/2 a whole chicken

* 1/2 cup to 1 cup shredded cheese (depending on how cheesy you want them to be)

* 1/2 cup of sour cream (or substitute like greek yogurt or cottage cheese)

* 1 sliced onions or several scallions

* 8-10 tortillas

* chopped cilantro

Directions:

* Preheat oven to 375 degrees

* Chop, de-stem, and steam the kale for 3 to 5 minutes

kale

Steamed kale. Nothing feels healthier to me than a big head of steamed kale.

* Sautee the onions (if you are using onions)

* create an assembly line to put together the enchiladas: a bowl of the enchilada sauce, the veggies, the onions, the chicken, the sour cream.

assembly line

Assembly line on a cramped kitchen counter.

* First dip the tortilla into the enchilada sauce, and then fill it up with all the goodies ending with a spoonful of sour cream. Then roll it up and place it in a baking pan (which has a layer of the enchilada sauce on the bottom)

sauce on pan

Sauce on bottom of dish.

toritilla

Stuffin' and rollin'

* Once you have finished putting together all the filled tortillas, cover the enchiladas with the leftover sauce, and add on top all the cheese.

roll it

Rolllllllll

tightly rolled

Tightly rolled up, snuggling next to each other.

sauce

Sauce on top.

cheese

Nothing better than cheese cheese cheese.

* Bake for 40 minutes, or until hot. Add chopped cilantro at end, and serve.

baked

Baked and ready to serve! Cilantro on top is the perfect finishing touch.

finit!

Finished enchiladas. Perfect with a side salad. Ready to give your belly a treat!

Notes:

* You can make enchiladas with anything you want: zucchini, peppers, mushrooms, spinach, butternut squash, tofu, etc.

* You can substitute red enchilada sauce with green sauce.

* The sour cream/cottage cheese/yogurt is optional, but it makes the enchiladas more creamy and tasty.

Hope you enjoy this recipe. It is always a good go-to meal that serves a lot of people. Also great for leftovers. Have a great weekend!

Anika Yael Natori, aka, The Josie Girl

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5 Comments

  1. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.’..

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