Thursday, April 25, 2013


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As I have mentioned before, I am a member of "The Fresh 20". It is a family meal plan planner that you can get online. I purchased mine because Groupon had it for $20, and I thought what can I loose? Nothing! =o)
I actually don't use it all the time, but there are some good recipes on it. I pick and choose which ones I want, so I don't really follow the meals planned. =o) But they do have some appetizing things and it is nice that that make the shopping list, prep work, and any make ahead directions. 
So moving on to the delicious enchiladas. 

I have NEVER made enchiladas before, but these looked REALLY yummy. I love trying to use dark leafy greens in anything since a lot of the time, they are looked over. I thought that this was a great idea to incorporate more veggies in with usually meat heavy enchiladas. =o)
Recipe adapted from : TheFresh20

For chicken corn & kale enchiladas

Splash of olive oil
6 cups kale leaves, about 4 handfuls roughly chopped with stems removed 1 cup frozen organic corn
¼ cup (4 oz) organic, no salt added tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced or pressed
½ teaspoon kosher salt
¼ teaspoon black pepper 3 Tablespoons olive oil
¼ cup white whole wheat flour
2 Tablespoons mild chili powder (or ground New Mexico chili powder of your choice)
3 ½ cups low sodium chicken broth, warmed
3 cups shredded chicken * I just bought a rotisserie chicken from the super market.
1 ½ cups loosely packed,  Mexican blend shredded, ½ cup reserved for top, about 5 ounces
12 - 6” organic corn tortillas
¼ bunch fresh cilantro, roughly chopped
4 Tablespoons plain Greek yogurt

For black beans

1 -14.5 ounce can organic, no salt added black beans
Pinch of dried cumin
Pinch of salt & black pepper

This meal can be made 2-3 days ahead and refrigerated until dinner night. Serving size is two enchiladas per person; you will have 4 enchiladas left over. Try to resist eating them!


For chicken corn & kale enchiladas

1.        Heat a large, nonstick sauté pan over medium heat and add in oil.
Once the oil is hot add the kale and corn. Cook until kale is wilted and most of the moisture has cooked out, about 4 6 minutes.
2.       Remove the kale and corn from the pan and set aside on a plate lined with paper towels to absorb any remaining moisture.


1.       Preheat oven to 400 degrees.
2.       Lightly oil 9x13 inch baking dish and set aside.
3.       In a small bowl, mix tomato paste, cumin, oregano, garlic and salt & pepper stir to combine and set aside.
4.       Heat a large, nonstick sauté pan over medium heat. Add in oil, flour, and chili powder; stir to combine until it becomes a thick paste. Add in tomato paste mixture and stir to combine.
5.       Slowly add in hot broth while whisking to dissolve the flour mixture.
Continue whisking while adding in all the broth.
6.       Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and allow to cool slightly.
7.       In a medium bowl, combine chicken, cooked kale & corn, 1 cup of cheese, and 1 cup of sauce.
8.       Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high for 2 minutes.
9.       Spoon 1 cup of enchilada sauce on the bottom of the prepared baking dish.
10.    Fill each tortilla with a heaping 1/4 cup of filling; roll up tightly and
arrange, seam side down, in prepared baking dish.
11.    Pour remaining sauce over the top of the enchiladas and sprinkle
with remaining ½ cup of cheese.
12.    Cover with foil and place into the preheated oven for 10 minutes.
Remove the foil and bake uncovered for 5 additional minutes to melt the cheese. Serve 2 enchiladas per person. Garnish with fresh cilantro and a dollop of  Greek yogurt.

For black beans

1.     In a small saucepot warm beans with liquid and seasoning.  Simmer for 5 minutes and serve warm.

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