Chicken, Black Bean & Kale Enchiladas

with Creamy Cilantro Sauce

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories

To bring bright, bold flavor to these chicken enchiladas—also filled with spiced rice, black beans, and kale—we’re topping them with a zesty sauce simply made by combining our verdant cilantro sauce with a bit of cooling sour cream just before baking.

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ingredients
Chicken, Black Bean & Kale Enchiladas with Creamy Cilantro Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 8 Flour Tortillas
  • 1 15.5-Ounce Can Black Beans
  • ½ cup Jasmine Rice
  • 1 bunch Kale
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Sour Cream
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
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 the cooked chicken, then transfer to a large bowl.

Make the kale rice:
2 Make the kale rice:

Meanwhile, 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:

Meanwhile, 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, drained 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. 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.

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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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 the cooked chicken, then transfer to a large bowl.

2 Make the kale rice:

Meanwhile, 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:

Meanwhile, 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, drained 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. 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.

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!