20-Min Cheesy Chicken Enchiladas & Kale
Tender flour tortillas wrapped around shredded rotisserie chicken and melted cheese, baked in a quick salsa verde sauce. Served alongside a bright, garlicky kale salad for the complete plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 1.5 cups salsa verde
- 4 count flour tortillas (8-inch)
- 1.5 cups shredded Oaxaca or mozzarella cheese
- 3 cups kale, chopped
- 1 whole lime (for dressing + garnish)
- ¼ cup cotija cheese, crumbled (optional but recommended)
Instructions
- 1
Heat oven to 400°F. Pour 0.75 cup salsa into a 9x13-inch baking dish.
- 2
Toss shredded chicken with remaining 0.75 cup salsa. Divide between tortillas and roll tightly.
- 3
Seam-side down, arrange rolled enchiladas in the baking dish. Top with 1.5 cups cheese.
- 4
Bake until cheese is bubbly and edges brown, about 12 minutes.
- 5
While enchiladas bake, toss kale with 1 tbsp olive oil, juice of half the lime, salt, and pepper.
- 6
Plate enchiladas with kale salad alongside. Garnish with cotija and lime wedge.
Tools you’ll need
- 9x13-inch baking dish
- oven
- mixing bowl
- cutting board
- chef's knife
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