Adobo Chicken & Kale Enchiladas Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the chicken, adobo sauce, and salt. Let marinate for at least 30 minutes.
• STEP 2.Heat oil in a skillet over medium heat. Add the kale and cook until wilted, about 5 minutes. Remove from heat.
• STEP 3.Preheat the oven to 375°F (190°C).
• STEP 4.Warm the corn tortillas in a dry skillet or microwave until pliable.
• STEP 5.Divide the chicken mixture and sautéed kale evenly among the tortillas. Roll up tightly and place seam-side down in a greased baking dish.
• STEP 6.Pour the enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle with shredded cheese.
• STEP 7.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve the enchiladas hot, garnished with chopped cilantro and a side of rice and beans.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use store-bought adobo sauce or make your own by blending chipotle peppers in adobo sauce with garlic, vinegar, and spices.
• If you prefer a spicier enchilada sauce, add some diced jalapeños or a pinch of cayenne pepper.
• Feel free to customize the filling by adding other vegetables like bell peppers or onions.
• To make the enchiladas ahead of time, assemble them and refrigerate until ready to bake. Increase the baking time by 5-10 minutes.
• Serve with a dollop of sour cream or guacamole for extra creaminess.

Storage and Serving

• These enchiladas are best served fresh from the oven.
• To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve with a side of rice and beans for a complete meal.