1 Tbls extra-virgin olive oil
8 c chopped kale
¼ c water
2 c cooked chicken, shredded or diced
1 tsp ground cumin
¼ tsp salt
¼ tsp pepper
1 (10 oz) can red enchilada sauce (1 ¼ cups)
¼ c light sour cream
2-3 Tbls chipotles in adobo minced
12 corn tortillas
¾ c onion diced, divided
1 ½ c Mexican blend cheese shredded, divided
Preheat oven to 450 degrees.
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.
Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread 1/2 cup of the mixture in the skillet. Place 4 tortillas over the sauce, overlapping them to cover the bottom. Top with half the chicken mixture, 1/4 cup onion and 1/2 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, 1/4 cup onion and 1/2 cup cheese. Top with the remaining tortillas, sauce and cheese.
Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining 1/4 cup onion before serving.
1 serving (1/1/4 c): 415 calories; 31.5g protein, 34.6 carbohydrates, 5.6g fiber, 3.9g sugars, 17.9g fat, 8.2g saturated fat, 70.6mg cholesterol 70.6mg, 652.8mg sodium.