Adobo Chicken & Kale Enchiladas

• 분량: 5 servings
• 총 시간: 30 minutes

재료

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 (1 1/4 cups)

¼ cup sour cream

2-3 tablespoons minced chipotles in adobo

12 corn tortillas

¾ cup diced white onion, divided

1 ½ cups shredded Mexican blend cheese, divided

방향

Preheat oven to 450 degrees F.

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 pan. 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.

영양 정보

• 칼로리: 415 kcal
• 지방 전체: 18 g
• 포화 지방: 8 g
• 불포화 지방: 0 g
• 콜레스테롤: 71 mg
• 나트륨: 653 mg
• 탄수화물 전체: 35 g
• 식이섬유: 6 g
• 총 당류: 4 g
• 단백질: 32 g