Lightened Up Chicken Enchiladas (WITH KALE!!!!!!!)
 
 
These chicken enchiladas use whole wheat wraps and lots of veggies and lean proteins for a healthier take on this classic.
Author:
Serves: 8 enchiladas
Ingredients
  • 8 Whole wheat tortillas
  • 2 cooked chicken breasts, diced
  • ¾ cup black beans
  • 1 green pepper, chopped
  • ½ white onion, diced
  • 1 cup kale, chopped
  • 1 can pre-made enchilada sauce
  • 1 cup shredded low-fat cheese (I used 2% mexican shredded blend)
  • Olive oil
Instructions
  1. Heat your oven to 350 degrees F
  2. In a medium saucepan, sautee your onions in a little olive oil until translucent - about 5 minutes
  3. Toss in green pepper, black beans, chicken breast and kale and cook for another five minutes. Turn off the heat
  4. Assemble your enchilada making station!
  5. In each tortilla, spread a little enchilada sauce. Top with several tablespoons of chicken and vegetable mixture, and then sprinkle on a little cheese
  6. Roll up enchilada (like a taquito - not like a burrito!) and place in baking sheet
  7. Repeat 7 more times for to make all 8 enchiladas
  8. Pour the rest of the enchilada sauce in the baking pan, allowing for it to pool at the bottom of the pan
  9. Top with remaining cheese
  10. Place in oven for 20 minutes and then serve with your additional toppings of choice!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/lightened-chicken-enchiladas-kale/