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Creamy Chicken and Kale Enchiladas with Salsa Verde in White Casserole Dish
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Green Chicken Enchiladas Recipe with Salsa Verde

This cheesy Green Chicken Enchiladas Recipe with Salsa Verde recipe boasts added nutrition from kale in a creamy, piquant sauce. Using rotisserie chicken makes it weeknight-friendly!
Course Main Course
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 324kcal

Ingredients

  • 2 tablespoons olive oil plus more for the dish
  • 1 medium-large onion chopped
  • 5 ounces baby kale
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 ounces cream cheese
  • 1/4 cup milk plus more as needed
  • 16 ounce jar salsa verde divided
  • 12 ounces cooked shredded rotisserie chicken or about 2 large chicken breasts (about 3 cups)
  • 4 ounces sharp white cheddar cheese shredded and divided
  • 8 8-inch round soft flour tortillas
  • 2 scallions white and green parts, thinly sliced

Instructions

  • Preheat the oven and brush the inside of a 9 by 13-inch casserole dish with oil.
  • Heat the 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.
  • Add the oregano, cumin, salt, black pepper, cream cheese, milk, and 1/2 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 1/3 of the shredded cheddar cheese.
  • Measure 1/2 cup salsa verde and reserve it for topping; spread the rest of the salsa verde in the bottom of the oiled dish.
  • Wrap a slightly scant 1/2 cup of the chicken filling in a tortilla and place them seam-side-down in the prepared dish (you should get 8 enchiladas). Spoon the reserved 1/2 cup salsa verde on top, and sprinkle on the reserved shredded cheddar cheese.
  • Bake uncovered until the enchiladas start to brown and are warm throughout, about 10 to 15 minutes.
  • Sprinkle the scallion on top and serve warm.

Notes

  • 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).
  • Make Ahead: Complete Steps 1 through 5; cover the dish and keep refrigerated for up to 2 days before baking.
  • Reheat: Reheat the leftovers in an oven-safe baking dish covered with foil in a 350F oven until warm, about 20 minutes.

Nutrition

Serving: 1enchilada | Calories: 324kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 953mg | Potassium: 477mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2512IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 2mg