Put out your favorite toppings for these quick and healthy layered enchiladas.
We like cilantro, sour cream, guacamole and jalapenos.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
