Chicken Enchiladas with Brussels Sprouts and Kale - these hearty enchiladas are full of flavour and feature a simple homemade enchilada sauce and plenty of winter veggies |

Chicken Enchiladas with Brussels Sprouts and Kale

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 554kcal
Author Eat Love Eat


For the sauce

  • 1/2 red onion finely chopped
  • 1 tablespoon goose fat, lard or oil
  • 2 cloves garlic finely chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon chipotle en adobo paste
  • 500 g tomato passata (2 cups)
  • 100 ml vegetable or chicken stock (~1/2 cup)
  • 1/2 teaspoon brown sugar
  • pinch of salt

For the enchiladas

  • 250 g chicken breasts (1/2 lb) cut into bite-sized pieces
  • 1 teaspoon cumin divided
  • 1 teaspoon smoked paprika divided
  • 1/2 teaspoon chipotle chilli powder
  • 1/4 teaspoon Mexican oregano
  • 2 tablespoons rapeseed or olive oil
  • 1 red onion chopped
  • 2 cloves garlic chopped or grated
  • 100 g brussels sprouts (1 cup) sliced
  • 30 g cavolo nero (1 cup) or kale of choice, ribs removed and sliced
  • 1/4 teaspoon chilli flakes
  • 150 g cooked black beans (1 cup)
  • 100 g extra mature cheddar cheese (1 cup) grated
  • 8 corn tortillas


For the sauce

  • Heat the goose fat or oil in a saucepan. Add the onion and a pinch of salt. Cook for about 5 minutes, until soft and jammy.
  • Add the garlic, spices and chipotle paste and cook for another minute.
  • Add the passata, stock, sugar and a pinch of salt (you may need more if your stock is unsalted). Bring to the boil and simmer for 5-10 minutes. Taste and check seasoning.

For the enchiladas

  • Preheat the oven to 180ºC/350ºF.
  • Sprinkle the chicken with 1/2 teaspoon each cumin and smoked paprika and all of the chipotle chilli powder and oregano, along with some salt and pepper. Heat 1 tablespoon of oil in a large frying pan and sauté the chicken pieces for a few minutes until browned and cooked through. Remove to a plate.
  • Heat another tablespoon of oil in the same pan. Add the onion and a pinch of salt and sauté until soft, around 5 minutes. Add the garlic and stir for another minute.
  • Add the sliced sprouts and sauté for 2 minutes. Add the kale along with the remaining cumin and smoked paprika and the chilli flakes and continue to sauté for another 2 minutes. Tip in the black beans.
  • Add back the cooked chicken pieces along with 1/2 cup cheese and 1/2 cup sauce to bind. Season to taste.
  • Spread 1/2-1 cup of sauce over the bottom of a large baking dish. Divide the chicken and black bean mixture between the corn tortillas. Roll up and place in the dish. Top with another 1/2-1 cup of sauce and the remaining 1/2 cup of cheese.
  • Bake for 20 minutes until the cheese is golden brown.


Depending on how you like your enchiladas, use more or less sauce. I prefer crispy edges to soggy enchiladas but you do them how you like!