Easy Chicken, Kale & Goat Cheese Enchiladas

Easy Chicken, Kale & Goat Cheese Enchiladas | www.kiwiandbean.com

Enchiladas were in my dinner blind spot until a year or so ago when I randomly decided that they would be the perfect way to use up some leftover roast chicken. And in my typical go big or go home style, we have probably eaten them just about once a week since then. If it ain’t broke don’t fix it, right? Warm, cheesy, comforting, and easy to prepare with basic pantry staples, these Easy Chicken, Kale & Goat Cheese Enchiladas are sure to become a weekly fixture on your menu too.

I can’t take credit for this brilliant and wholesome combination of ingredients. It’s the brainchild of a woman named Dina, whom I met on Facebook. Yes, yes, I totally met her on Facebook, and as I’ve said before there is no shame in making friends on the Internet, people! Who has the time to make friends the old fashioned way? Right?

Dina started a parent recipe exchange group on Facebook, of which I am an enthusiastic (perhaps overly so) member. Parents (moms, if we are being totally honest) post questions like “What can I make with a pound of ground chicken? Other than chili and spaghetti sauce?” And then others chime in with “Stuffed peppers!!” and “Tacos?“, along with links to epicurious.com and the like. It’s what passes for entertainment and adult interaction these days, and as a bonus I get lots of new dinner ideas and fodder for this blog.

Easy Chicken, Kale & Goat Cheese Enchiladas | www.kiwiandbean.com

Like these enchiladas. About a year ago I turned to the Parent Recipe Exchange moms for a “good chicken enchilada recipe” to use up some leftover chicken. Which is a bit weird, frankly, because I don’t think I’d ever eaten an enchilada in my life let alone cooked a batch myself. I’m not sure from what random place this request came  (though I was very pregnant, and that might have had something to do with it). I digress. Dina responded with her favourite spinach-goat cheese-chicken combo, and I have since made it about 467 times, refining the recipe in the process.

What I love about this recipe (aside from EVERYTHING) is that you can make it in the morning (or before you go to bed even), pop it into the fridge and then bake it for 20 or 30 minutes when you get home in the evening.

Easy Chicken, Kale & Goat Cheese Enchiladas | www.kiwiandbean.com

The recipe is pretty forgiving and flexible, too. If you don’t have kale, a box of baby spinach makes a worthy substitute. Goat cheese can be swapped for something else creamy (I’ve made it with black pepper Boursin), and black beans could probably stand in for chicken. I like the tang of a tomatillo salsa, but a red salsa would do the trick, I’m sure. Finally, someone will definitely ask if flour tortillas can be used in place of corn ones, and I expect they could, although I find the corn versions are generally quite a bit cleaner than the flour ones (read the loooong list of ingredients on the back of a bag of garden-variety flour tortillas and you will see what I mean!).

Finally, my usual plea: if you try this recipe, please report back in the comments below telling me what worked, didn’t worked, tasted great, tasted gross, etc. I will love ya for it.

5.0 from 4 reviews
Easy Chicken, Kale & Goat Cheese Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 142 gram / 5 ounce box baby kale (or 1 small bunch lacinato kale, finely chopped)
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 10 small corn tortillas
  • 1 approx 450 ml (16 ounce) jar tomatillo salsa
  • 1 small (approx 113 grams / 4 ounces) package plain goat cheese
  • 2 cups chopped cooked chicken
  • 1 cup grated old cheddar cheese
  • Small handful finely chopped fresh cilantro
  • Sour cream, sliced avocado and diced tomatoes to serve (optional)
Instructions
  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 ⅔ 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. 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.
  5. Sprinkle with the chopped cilantro and serve with sour cream, sliced avocado and diced tomatoes.

 

33 Responses to Easy Chicken, Kale & Goat Cheese Enchiladas

  1. Emily October 7, 2016 at 8:38 pm #

    Pre-made these last night and baked them tonight. I put them on Siete grain-free tortillas, and added black beans and a sprinkle of chili powder to each. They were amazing. We ate the whole pan!! I want to leave 5 stars, but it’s only letting me do 4 for some reason!? So I guess I will leave the rating off, but these are a 5 for sure. I will make these a million more times, and already have plans to freeze trays of these as part of my post-baby freezer meal program.

    • Sarah October 18, 2016 at 4:45 pm #

      So glad you enjoyed these! Not sure why it wouldn’t let you leave a 5 star rating — yikes! Definitely better be fixing that :-).

  2. Lily September 2, 2016 at 8:07 pm #

    Amazing & filling! I added black beans & I used whole wheat tortillias and they were great. Do not forget the tomatilla sauce, this was my first time using it and my husband wants it on everything now.

    • Sarah September 6, 2016 at 12:33 pm #

      Amazing! Glad you guys enjoyed these!

  3. Kelly @ Inspired Edibles January 3, 2015 at 3:45 pm #

    I was just telling the boys that when I was growing up, my younger brother and I (not always the most soulful or charitable at that age), would snicker at how my mom always managed to forget a thing or two in our Christmas stockings (10 kids!! can you imagine?) — the audace of us. I think I need those chicken enchiladas in my life! (oh and i’m going to press those stars for the first time).

    • Kelly @ Inspired Edibles January 3, 2015 at 3:49 pm #

      oops, meant this comment for your roundup post (I clicked on the enchiladas and ended up leaving it here first 🙂

  4. Sharon @ What The Fork Food Blog December 15, 2014 at 1:20 pm #

    These enchiladas sound so good!

  5. Caitlin December 9, 2014 at 6:36 pm #

    I tried out this recipe. My corn tortillas kept cracking so I decided to make an enchilada pie instead. On the first layer I did the kale, chicken, goat cheese & tomatillo sauce. I put another layer of corn tortillas and then put more kale and chicken and then the cheddar cheese on top.

    • Sarah December 10, 2014 at 8:50 am #

      Sounds like a great modification! Thanks for letting me know. Corn tortillas can be a little dry unfortunately; maybe next time try adding a bit of water to the salsa and soaking the tortillas in there for a little while longer.

  6. Thalia @ butter and brioche November 17, 2014 at 4:25 pm #

    Wow these enchiladas look great! Craving all the cheesy deliciousness of them right now – beautifully captured too!

    • Sarah November 21, 2014 at 9:14 am #

      Thanks, Thalia!

  7. vegetarianmamma (Cindy) November 15, 2014 at 10:37 pm #

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

  8. Jenna Em November 15, 2014 at 1:24 pm #

    Great Chicken Kale & Goat Cheese Enchiladas recipe! Now you’ve got me dreaming of this for dinner!

  9. Jess Meddows November 14, 2014 at 10:43 pm #

    Such a fantastic recipe, Sarah! I’ve got this pinned so I can keep it in mind for Shawn for office day lunches. 🙂

  10. Bonnie Way November 14, 2014 at 7:57 pm #

    These sound SCRUMPTIOUS! I love goat cheese. And kale. And chicken. 🙂 I’m saving this to add to my menu plan for later this month! Thanks for sharing. 🙂

  11. Christi November 14, 2014 at 3:22 pm #

    I’ve been looking for a good chicken enchilada recipe and this fits the bill! I love that it’s easy and flexible. Thanks for posting!

  12. Jo-Anna November 14, 2014 at 2:01 pm #

    I pinned these earlier this week because I just can’t stop thinking about your picture! These look SO delicious – I love that you added goat cheese and kale – my faves!

  13. La Cuisine Helene November 14, 2014 at 1:33 pm #

    I am so inspired by your dish, looks so good.

  14. Stephanie Keeping November 14, 2014 at 1:19 pm #

    This sounds amazing! I know my family would love it.

  15. Joann @ Woman in Real Life November 14, 2014 at 11:20 am #

    Your recipe exchange group sounds like a lot of fun. I love a recipe that can be made ahead and baked later too. I don’t eat chicken, but I think this recipe would work well with a faux chicken too! 🙂 Jo

  16. Deborah November 14, 2014 at 9:49 am #

    Can frozen kale be used in this recipe?

    • Sarah November 14, 2014 at 1:08 pm #

      I don’t see why not. If you try it, report back with your results :-).

  17. Lindsay November 14, 2014 at 9:46 am #

    It took me a LONG time to get on the kale train, but there is seriously no going back. I LOVE KALE!

  18. Ewa November 13, 2014 at 6:14 pm #

    Where do you find corn tortillas? I love them but find them harder to find.

    • Sarah November 13, 2014 at 7:58 pm #

      Always with the hard questions :-). There are great ones at Whole Foods; small list of ingredients, organic, etc. I just buy a whole bunch when I’m there, and throw them into the freezer. And I think someone may have recently asked this question on….Parent Recipe Exchange! Are you a member? If so, just run a search. And if you aren’t a member I can add you!

    • Sarah November 13, 2014 at 8:00 pm #

      I actually trolled a huge Loblaws today in search of some…nada. So yes they are hard to find.

  19. Eva November 13, 2014 at 3:32 pm #

    and taste good?

    • Dina Roxk November 13, 2014 at 5:08 pm #

      I make them with black beans a the time! You can also use sweet potato or butternut squash as a hearty addition!

    • Sarah November 13, 2014 at 7:58 pm #

      Oh man, squash enchiladas…that sounds amazing!

  20. Eva November 13, 2014 at 3:31 pm #

    Any suggestions for making this veggie?

    • Eva November 14, 2014 at 10:09 am #

      Thanks Dina and Sarah. I am going to try the veggie version.

  21. Jan @ Family Bites November 13, 2014 at 11:22 am #

    These look so good! I’m adding them to my meal plan for next week. Also, I totally need to join a parent recipe exchange Facebook group – sounds like my kind of way to waste (er, kill!) time.

    • Sarah November 13, 2014 at 7:59 pm #

      I can add you to the Parent Recipe Exchange, Jan!!

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