Creamy Chicken and Kale Enchiladas with Salsa Verde
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
This Creamy Chicken and Kale Enchiladas with Salsa Verde recipe boasts added nutrition from kale in a creamy, piquant sauce.
  • 2 tablespoons olive oil, plus more for the dish
  • 1 medium-large onion, chopped
  • 5 oz (142 g) baby kale (I used Earthbound Farm Organic Deep Green Blends Kale)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 oz (115 g) cream cheese
  • ¼ cup (60 ml) milk, plus more as needed
  • 1 (16 oz/454 g) jar salsa verde, divided
  • 3 cups (12 oz) cooked, shredded rotisserie chicken (or about 2 large chicken breasts)
  • 4 oz (115 g) sharp white cheddar cheese, shredded and divided
  • 7 to 8 (8-inch) round soft flour tortillas
  • 2 scallions, white and green parts, thinly sliced
  1. Preheat the oven to 400F and brush the inside of a 9 by 13-inch casserole dish with olive oil.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the kale, cover the skillet, and cook until wilted, about 1 to 2 minutes. Stir in the garlic and cook 1 minute more, stirring constantly.
  3. Add the oregano, cumin, salt, black pepper, cream cheese, milk, and ½ cup salsa verde. Bring up to a simmer, then add the chicken and simmer 1 to 2 minutes, adding more milk to thin the sauce out if needed. Turn off the heat and stir in ⅓ of the shredded cheddar cheese.
  4. Measure ½ cup salsa verde and reserve it for topping; spread the rest of the salsa verde in the bottom of the oiled dish.
  5. Wrap ½ cup of the chicken filling in a tortilla and place them seam-side-down in the prepared dish (you should get 7 to 8 tortillas). Spoon the reserved ½ cup salsa verde on top, and sprinkle on the reserved shredded cheddar cheese.
  6. Bake uncovered until the enchiladas start to brown and are warm throughout, about 10 to 15 minutes.
  7. Sprinkle the scallion on top and serve warm.
Recipe inspired by the recipe for Chicken Enchiladas from Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh (Harper Wave; July 2013).

To Make Ahead: Complete Steps 1 through 5; cover the dish and keep refrigerated for up to 2 days before baking. Or you can bake it and reheat the leftovers in a 350F oven until warm.
Recipe by An Edible Mosaicâ„¢ at