Description
Chicken & Kale Mole Enchiladas are stuffed with chicken, black beans, poblano peppers and kale. Everything is covered in a quick mole sauce. And it’s topped with creamy avocado and pickled onions for an amazing flavor packed meal! Irresistable and crowd pleaser!
Ingredients
Ingredients:
1 tsp. EVOO
2 poblanos, chopped
1 bunch kale, chopped
3 c. shredded cooked chicken
1 (14oz) can black beans, drained and rinsed
2 c. prepared Holay Mole Sauce or prepared enchilada sauce, divided
8 oz. monterey jack cheese, shredded
10 – 12 (8inch) corn or flour tortillas
Avocado
Lime wedges
Cilantro
Quick Pickled Onions (1 Hour):
1 large red onion, thinly sliced into half moons
1/3 c. water
1/3 c. Apple cider vinegar
1/3 c. White vinegar
1 Tbsp. Honey
1/2 tsp. Salt
5 whole peppercorns
5 allspice berries
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Instructions
- Preheat oven to 375. In a large sauce pan, warm EVOO over medium-high heat. Add poblano and cook until softened and lightly browned, about 5 to 7 minutes. Add in kale and saute until wilted. Stir in cooked chicken, beans and 1/2 cup mole sauce. Set aside.
- In the bottom of a 12 inch skillet or 9×13 baking dish, spread 1/2 cup of the mole sauce. Lay one tortilla down in the pan with the sauce to coat the back of the tortilla. Spoon about 1/2 cup of the filling in in the center of each tortilla with a heaping tablespoon of the shredded monterey cheese (making sure to reserve about 3/4 c. cheese for the top). Roll and tuck the tortilla. Carefully arrange in the pan, seam side down. Repeat with remaining tortillas. Spread the remaining 1 cup mole sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. Transfer to the oven and bake for 20 to 25 minutes until cheese is melted. Serve with pickled onions, avocado, lime wedges and cilantro. Enjoy!
- To make the Quick Pickled Onions, bring the water, vinegars, honey and salt to a simmer. Let simmer a minute until salt is dissolved. In jar or heat safe container, add peppercorns, allspice berries, thyme, oregano and onions. Carefully pour hot vinegar mixture over the onions. Let sit at room temperature for at least 1 hour. Cover and store in the refrigerator.
Keywords: mole, enchiladas, chicken, black bean, kale, poblanos, chicken enchiladas, black bean enchiladas, mole enchiladas, pickled onions, cinco de mayo, mexican food, make ahead, freezer friendly