Chicken, Black Bean & Kale Enchiladas with Creamy Cilantro Sauce
Customer Favorite

Chicken, Black Bean & Kale Enchiladas

with Creamy Cilantro Sauce

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To top these chicken enchiladas—also filled with spiced rice, black beans, and kale—we’re making a zesty sauce simply by combining our verdant cilantro sauce with a bit of cooling sour cream. It’s all sprinkled with sharp cheddar cheese, which deliciously melts as the flavors meld together in the oven.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Chicken, Black Bean & Kale Enchiladas with Creamy Cilantro Sauce
Title
time-saving
tips & techniques
Flour Tortillas
Jasmine Rice
How To: Properly Salt Cooking Water
Black Beans
Kale
White Cheddar Cheese
Cotija Cheese
Sour Cream
Mexican Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & chop the chicken:
1 Cook & chop the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop, then transfer to a large bowl.

Make the kale rice:
2 Make the kale rice:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine.

Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the rice and kale cook, drain and rinse the beans. Grate the cheddar on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the kale rice, beans, cotija, 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. 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.

Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Evenly top the enchiladas with the sauce and grated cheddar; 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

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Chicken, Black Bean & Kale Enchiladas

Cook & chop the chicken:
1 Cook & chop the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop, then transfer to a large bowl.

2 Make the kale rice:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine.

Make the kale rice:
Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the rice and kale cook, drain and rinse the beans. Grate the cheddar on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired.

4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the kale rice, beans, cotija, 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. 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.

Make the filling & assemble the enchiladas:
Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Evenly top the enchiladas with the sauce and grated cheddar; 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! 

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