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!
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 to 400F 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