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These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, kale, and tender bites of rice. It’s all brought together with a bit of rich sour cream.
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Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
Meanwhile, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced kale. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted and the chicken is browned and cooked through.Transfer to a large bowl.
Meanwhile, drain and rinse the beans. Grate the cheese on the large side of a box grater. In a bowl, whisk together the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.
To the bowl of cooked chicken and kale, add the cooked rice, drained beans, remaining sour cream, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Evenly spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.
Evenly top the enchiladas with the sauce and grated cheese; season with salt and pepper.Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
Tips from Home Chefs