Let’s call the photo above - Enchilada Still Life with Avocado. Now that would be an exhibit I’d attend.
I really wanted to do a research study and post two versions of this recipe title - one with kale and one without the trendy vegetable at the end. Worth it just to see the power the word kale has in driving traffic to a website? I’d say pretty high. I love kale - raw in salad, crisped up in the oven into chips, or using leftovers in every stir-fry version possible. So why not include them in my perfect, skinny chicken enchiladas? This was actually my first time making enchiladas, and I have to say it was a major success. There is something that is hard to screw up about rolling up a beautiful sauteed mixture of chicken, black beans, kale, green peppers into whole wheat tortillas, delicately placing them in your baking sheet, and then smothering with enchilada sauce (canned - let’s be real).
These enchiladas are PACKED with super foods. Black beans, kale, green peppers, and then topping it off with avocado at the end. You can certainly leave out the chicken if you would prefer a vegetarian-friendly version and double the beans, or substitute other vegetables in. Once you sautee your enchilada innards (ew, sorry), let the fun begin!
Spread a little enchilada sauce on your tortilla, place some mixture in the middle, top with a little bit of 2% cheese, and roll up and place in a baking dish. Roll these up like taquitos, not like burritos or wraps - just FYI. And no oil necessary when you bake.
This recipe is meant to make 8 enchiladas, but I think I stuffed my tortillas a little too aggressively and I was only able to fit 7 in my baking sheet. Oh well! Pour the sauce evenly over the tortillas and allow it to pool at the bottom of your baking dish for extra flavor as it bakes. Top with a little more cheese! Pop these babies into the oven for about 20 minutes at 350 degrees.
Then, create you own works of art with your toppings of choice. We used avocado and a little more hot sauce. I would also recommend some chopped cilantro, plain yogurt, or more cheese. Either way, it’s Smithsonian-ready.
- 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
- Heat your oven to 350 degrees F
- In a medium saucepan, sautee your onions in a little olive oil until translucent - about 5 minutes
- Toss in green pepper, black beans, chicken breast and kale and cook for another five minutes. Turn off the heat
- Assemble your enchilada making station!
- In each tortilla, spread a little enchilada sauce. Top with several tablespoons of chicken and vegetable mixture, and then sprinkle on a little cheese
- Roll up enchilada (like a taquito - not like a burrito!) and place in baking sheet
- Repeat 7 more times for to make all 8 enchiladas
- Pour the rest of the enchilada sauce in the baking pan, allowing for it to pool at the bottom of the pan
- Top with remaining cheese
- Place in oven for 20 minutes and then serve with your additional toppings of choice!
Thanks for stopping by! 
