« Creamy Cole Slaw | Main | Bean Pancakes »

Chicken Enchilada Casserole with Kale

1 Tbsp olive oil
1 small yellow or white onion, chopped
1 large jalapeno, seeded and chopped
1 large garlic clove, chopped
One 15-ounce can chopped tomatoes
5 oz kale, trimmed and chopped (about 5 cups)
2 skinless, boneless, chicken breasts (about 12 oz) cooked and chopped
1/2 tsp dried oregano
8 small corn tortillas, torn into small pieces
1/4 cup sour cream
2 cups grated mozzarella cheese

Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add the olive oil, then add the onion, jalapeno and garlic. Cook for 5-7 minutes, stirring occasionally, until the onion begins to soften but not brown. Remove from the heat and add the tomatoes along with their juices, the kale, chicken and oregano. Stir until the tomato juices coat the chicken and kale.

Set out an 8x12-inch baking dish. Mix the torn tortillas with the chicken mixture. Spoon the sour cream over the top and sprinkle with the cheese. Bake, uncovered, for 10-15 minutes until the cheese begins to brown and the casserole is warmed through. Serve with salsa verde if desired.

Serves 4. Per serving: 420 calories

Modified form Fifty Shades of Kale recipe book
Powered by
Movable Type 3.34

Header photo by
Gillian Gunson