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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 | eatloveeats.com
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Chicken Enchiladas with Brussels Sprouts and Kale

Simple and tasty chicken enchiladas with brussels sprouts and kale in a smoky chipotle tomato sauce
Course Dinner, Main Course
Cuisine Mexican
Keyword Brussels sprouts, Chicken Enchiladas, chipotle, Kale
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 645kcal
Author Sasha

Ingredients

For the sauce

  • ½ red onion finely chopped
  • 1 tablespoon goose fat, lard or oil
  • 2 cloves garlic finely chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon Mexican oregano
  • ¼ teaspoon smoked paprika
  • 1 teaspoon chipotle en adobo paste
  • 500 g tomato passata (2 cups)
  • 100 ml vegetable or chicken stock (~½ cup)
  • ½ teaspoon brown sugar
  • pinch of salt

For the enchiladas

  • 250 g chicken breasts (½ lb) cut into bite-sized pieces
  • 1 teaspoon cumin divided
  • 1 teaspoon smoked paprika divided
  • ½ teaspoon chipotle chilli powder
  • ¼ 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
  • ¼ teaspoon chilli flakes
  • 150 g cooked black beans (1 cup)
  • 100 g extra mature cheddar cheese (1 cup) grated
  • 8 corn tortillas

Instructions

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.
    ½ red onion, 1 tablespoon goose fat, lard or oil
  • Add the garlic, spices and chipotle paste and cook for another minute.
    2 cloves garlic, ¼ teaspoon cumin, ¼ teaspoon Mexican oregano, ¼ teaspoon smoked paprika, 1 teaspoon chipotle en adobo paste
  • 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.
    500 g tomato passata, 100 ml vegetable or chicken stock, ½ teaspoon brown sugar, pinch of salt

For the enchiladas

  • Preheat the oven to 180ºC/350ºF.
  • Sprinkle the chicken with ½ 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.
    ¼ teaspoon smoked paprika, 250 g chicken breasts, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chipotle chilli powder, ¼ teaspoon Mexican oregano
  • 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.
    2 tablespoons rapeseed or olive oil, 1 red onion, 2 cloves garlic
  • 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.
    1 teaspoon cumin, 1 teaspoon smoked paprika, 100 g brussels sprouts, 30 g cavolo nero, ¼ teaspoon chilli flakes
  • Add back the cooked chicken pieces along with ½ cup cheese and ½ cup sauce to bind. Season to taste.
  • Spread ½-1 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 ½-1 cup of sauce and the remaining ½ cup of cheese.
    150 g cooked black beans, 100 g extra mature cheddar cheese, 8 corn tortillas
  • Bake for 20 minutes until the cheese is golden brown.

Notes

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!

Nutrition

Calories: 645kcal | Carbohydrates: 51.9g | Protein: 26.2g | Fat: 40g | Saturated Fat: 7.4g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 25.2g | Cholesterol: 54.8mg | Sodium: 610.9mg | Potassium: 1069.1mg | Fiber: 11.1g | Sugar: 10.1g | Vitamin A: 72.4IU | Vitamin C: 39.3mg | Calcium: 203.3mg | Iron: 4.6mg