Get ready to transform your dinner routine with these mind-blowing Creamy Chicken and Kale Enchiladas that combine the perfect balance of comfort and nutrition! Imagine diving into a dish that's not just delicious, but also sneaks in some healthy greens without compromising on flavor. These enchiladas are a game-changer for anyone craving a Mexican-inspired meal that's creamy, cheesy, and packed with wholesome ingredients that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups kale, chopped
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- 1 cup salsa verde
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and become perfectly bubbly and golden when baked.
- In a large mixing bowl, combine the shredded cooked chicken, chopped kale, softened cream cheese, half of the shredded cheddar cheese, cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined and the kale is evenly distributed throughout the mixture.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable. This step is crucial to prevent the tortillas from cracking when you roll them.
- Spread a thin layer of salsa verde on the bottom of a 9x13 inch baking dish. This will help prevent the enchiladas from sticking and add flavor to the bottom.
- Take one tortilla and place about 2-3 tablespoons of the chicken and kale mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process for all tortillas, arranging them side by side in the dish.
- Once all the enchiladas are in the baking dish, pour the remaining salsa verde over the top, ensuring that all the tortillas are covered. This will keep the enchiladas moist while baking.
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the salsa verde. This will create a delicious cheesy crust as the enchiladas bake.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the enchiladas from the oven and let them cool for a few minutes before serving. This will help the filling set slightly, making them easier to serve.
- Serve the creamy chicken and kale enchiladas warm, garnished with fresh cilantro or sour cream if desired. Enjoy your delicious Mexican-inspired meal!
Tips
- Warm Tortillas Like a Pro: Always warm your corn tortillas briefly in a dry skillet to prevent cracking. This simple step ensures your enchiladas roll smoothly and look picture-perfect.
- Cheese Distribution Matters: Don't be shy with the cheese! Mixing some into the filling and topping the dish creates layers of cheesy goodness.
- Salsa Verde Secret: Spreading salsa verde on the bottom of the baking dish prevents sticking and adds an extra flavor punch to every bite.
- Meal Prep Hack: You can prepare the filling ahead of time and assemble the enchiladas just before baking, making this a great make-ahead meal.
- Customize Your Creation: Feel free to swap chicken for turkey or add additional vegetables to make this recipe your own. The possibilities are endless!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg