Adobo Chicken & Kale Enchiladas

Adobo Chicken & Kale Enchiladas

Ingredients

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

Directions

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. Top with the remaining tortillas, sauce and cheese.
4. Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining ¼ cup onion before serving.