Chicken Enchiladas with Brussels Sprouts and Kale

Side by side of the enchilada filling in a skillet with a spatula.

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5 from 2 votes

Chicken Enchiladas with Brussels Sprouts and Kale

Simple and tasty chicken enchiladas with brussels sprouts and kale in a smoky chipotle tomato sauce

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Mexican

Servings:

Calories: 645kcal

Author: Sasha Hooper

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