So, this is random…but totally good.
We love making Enchilada Stacks at our house (you know…kind of like a casserole with layers of tortillas inside). Well the other night, instead of tortillas, we layered kale leaves and you know what…it was so good! The kale got crispy on the edges (kind of like a kale chip) and the chicken enchilada mixture was so yummy with it. If you’re trying to lighten up your supper, make this Stack and use the kale instead of the tortillas…your family won’t even miss the tortillas!
This recipe makes enough for four big servings.
1 pound cooked and shredded chicken (click here for my Perfect Chicken Method)
2 tablespoons chili powder
1 (4 oz) can of chopped green chiles
1.5 cups shredded Monterey Jack Cheese
1 (19 oz) can enchilada sauce
8 to 10 green onions, chopped
about 8 big kale leaves
Preheat oven to 350 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a mixing bowl, combine your cooked and shredded chicken, chili powder, chopped green chiles, cheese, enchilada sauce and green onions (reserving a few for the end). Place a layer of kale leaves across the bottom of your prepared baking dish. Next, layer half of the chicken mixture over the kale. Repeat with another layer of kale and another layer of chicken.
Bake the casserole about 25 minutes or until lightly browned and bubbly. Remove from oven, garnish with a few extra green onions and serve immediately.
Enchilada flavor without the tortillas.