Open-Faced Enchiladas (Chicken + Kale)
- 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
- Poach chicken on low until cooked through. Shred and set aside.
- 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.
- 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.
oil, garlic, onion, serrano pepper, corn, chicken, cilantro, lime juice, cayenne pepper, cumin, coriander, paprika, sour creme enchilada sauce, pepper, corn tortillas
Taken from www.epicurious.com/recipes/member/views/open-faced-enchiladas-chicken-kale-52680791 (may not work)