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Stacked BBQ Chicken and Kale Enchiladas

These kale enchiladas are delicious and easy to throw together!

Course Main Dish
Cuisine Mexican
Servings 8
Author Janssen Bradshaw


  • Olive oil
  • Salt and Pepper
  • 4 poblano or bell peppers diced into 1/2-inch squares
  • 2 bunches of kale or spinach I used a mixture of the two, coarsely chopped (if you're using kale, make sure to cut the stems out)
  • 3-4 cups shredded BBQ chicken linked below is the recipe I use
  • 6 flour tortillas sliced into 1-strips
  • 2 10 oz cans red enchilada sauce
  • 3 cups shredded cheese I used cheddar and Monterey Jack


  1. Preheat oven to 400 degrees.
  2. Spread the diced peppers on a baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper and roast for 20-30 minutes, until some of the edges are brown. Reduce heat to 375 degrees.
  3. Meanwhile, heat up 1 tablespoon of olive oil in a large skillet. When hot, add kale, stir to coat with oil, and then cover and let steam for about 3 minutes. If you're using spinach too, add it at the end of the three minutes and let it all steam about 1 minute more, until it's bright green and wilted.
  4. In a 9x13 pan, spread a thin layer of enchilada sauce. Arrange two of the sliced tortillas over it. Spread half of the shredded chicken over it, then half of the kale/spinach, and then half of your peppers.
  5. Cover with 1 cup of shredded cheese, then 1/3 of the remaining enchilada sauce (about 1 cup).
  6. Arrange another two tortillas over this, then do the other half of the chicken, kale/spinach, and peppers. Sprinkle on another cup of cheese and enchilada sauce.
  7. Finish with the last two tortillas, the remaining tortilla sauce, and the last cup of cheese.
  8. Bake for 25 minutes, covered with foil, then remove foil and cook 10 minutes more, until the cheese on top is bubbling and slightly brown.

Recipe Notes

(Adapted from Perry's Plate)