Easy Chicken, Kale & Goat Cheese Enchiladas – a delicious recipe with baby kale, extra virgin olive oil, corn tortillas, salsa, goat cheese, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat your oven to 375 and grease a large baking dish (about 9 x 13 inches).
2
Heat the oil in a large skillet and cook the kale until it is just wilted. Set aside.
3
Dump about 2/3 of the salsa onto a large plate or very shallow bowl.
4
Dip each tortilla into the salsa, coating it well on both sides (the idea is to soften the tortilla so it doesn't break easily when you roll it up). Spoon in some chicken and cooked kale, and then crumble over some goat cheese. Roll it up and place it seam side down in the baking dish. Repeat with all of the other tortillas.
5
Dump the remaining salsa (as well as any leftover salsa from the shallow bowl) on top of the rolled enchiladas and sprinkle the cheese overtop. Bake at 375 for about 20-30 minutes or until the cheese is melted and starting to brown.
6
Sprinkle with the chopped cilantro and serve with sour cream, sliced avocado and diced tomatoes.
724
kcal
Calories
34
g
Fat
51
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 142 grams baby kale or 1 small bunch lacinato kale, finely chopped, 2 tablespoons extra virgin olive oil or avocado oil, 10 corn tortillas small, 16 ounces tomatillo salsa approx jar, and more.
Yes, Easy Chicken, Kale & Goat Cheese Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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