Open-Faced Enchiladas (Chicken + Kale) Recipe

Name: Open-Faced Enchiladas (Chicken + Kale)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil; Garlic; Onion; Serrano Pepper; Kale; Corn; Chicken Thighs (w/ bone + skin); Cilantro, fresh; Lime Juice; Cayenne Pepper; Cumin; Coriander; Paprika; Sour Creme Enchilada Sauce**; Pepper Jack and Cheddar Cheese, shredded; Corn Tortillas

Servings: persons

Oil
Garlic
Onion
Serrano Pepper
Kale
Corn
Chicken Thighs (w/ bone + skin)
Cilantro, fresh
Lime Juice
Cayenne Pepper
Cumin
Coriander
Paprika
Sour Creme Enchilada Sauce**
Pepper Jack and Cheddar Cheese, shredded
Corn Tortillas

1
Poach chicken on low until cooked through. Shred and set aside.
2
Heat oil in skillet. Add Onion and Garlic and Pepper. Saute for 2-3 minutes. Add Kale and Corn. Saute until Kale is wilted. Remove from heat. Add shredded chicken and spices and toss to coat.
3
Heat tortillas on open flame until browned. Spread thin layer of Enchilada sauce of bottom of baking dish. Put one layer of tortillas down. Evenly spread filling over tortillas. Spread remaining Enchilada Sauce on top. Sprinkle with cheese. Bake at 350 for 25 min covered. Broil for 5 minutes uncovered.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Oil, Garlic, Onion, Serrano Pepper, and more.

Yes, Open-Faced Enchiladas (Chicken + Kale) 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.

Open-Faced Enchiladas (Chicken + Kale)

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