We love our chicken enchiladas, so we make a dozen at a time by stacking one layer on top of the first in our 8 x 8-inch baking dish. If there are any leftovers we freeze them in individual servings (2 enchiladas each) for a delicious meal during the busy work week. This is a great recipe for using up leftover roasted chicken, but if you don’t have any, quickly cook half a chicken breast by sautéing, grilling, or even just boiling it. Deboning a rotisserie chicken also works, or cook a whole chicken in a slow cooker. Chop up the meat and freeze in baggies of 2 cups each. (Thaw one baggie for this recipe.)
We recommend using firm corn tortillas (like Food for Life’s sprouted corn), so they’ll keep their shape. If the tortillas are too soft, they’ll break apart, in which case you can simply call it Chicken Enchilada Casserole and scoop it out!
If you’re using leftover chicken and pre-grated cheese, this will take less time to make. Don’t worry about the “Involved” rating. The recipe is not difficult–it just has a number of steps.
Although we use our 8 x 8-inch baking dish and make two layers, feel free to make this in a larger, rectangular dish with one layer (or cut the recipe in half if you don’t want as much).
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| Prep Time | |
| 30 minutes |
| Cook Time | Passive Time |
| 40 minutes | 15 minutes |
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- 1 cup frozen chopped kale or spinach
- 1 avocado
- 1/2 cup cilantro leaves (lightly packed)
- 8 ounces grated Monterey Jack cheese (about 3 cups), divided in half
- 1/2 cup plain yogurt (Greek or regular)
- 1 teaspoon ground cumin
- 2 cups chopped chicken (cooked)
- 12 (6-inch) corn tortillas or 1 (8-ounce) package
- 2 (8-ounce) pouches green enchilada sauce or 1 (14-15 ounce) can
- Preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
- Place frozen kale in a large, microwave-safe bowl and thaw in the microwave for 1 minute on high. Chop avocado and cilantro then add to kale.
- Grate cheese. Add half to vegetable mixture and reserve other half for topping. Stir in yogurt and cumin.
- Chop cooked chicken and add to mixture.
- Scoop about 1/3 cup of filling onto each tortilla, rolling up and placing them in the baking dish in one layer, side by side. Pour one pouch (or a little less than half of a can), over the first layer. Sprinkle half of the remaining cheese over the first layer.
- Add another layer on top, laying them in the same direction, until you’ve used all 12 tortillas. (You might need to cut one in half to squeeze it in.)
- Pour remaining sauce evenly over enchiladas and sprinkle remaining cheese on top. Cover with foil, making sure it doesn’t touch the cheese, and bake 25 minutes.
- Remove foil and bake another 15 minutes, or until golden brown and bubbling.
- Let stand at least 15 minutes before serving. Garnish with extra cilantro, if desired.
SERVING SUGGESTION
- Keep the meal simple and colorful. Serve with carrot sticks and/or fresh fruit.
VARIATION:
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