Easy Chicken, Kale & Goat Cheese Enchiladas
 
Prep time
Cook time
Total time
 
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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.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/easy-chicken-kale-goat-cheese-enchiladas/