Chicken and Kale Enchiladas

Looking for a satisfying weeknight meal that's both easy to make and full of flavor? Try our Chicken and Kale Enchiladas recipe, a favorite in our household. With the convenience of a rotisserie chicken and the hearty addition of kale, these enchiladas are a delicious way to feed the family and enjoy leftovers for days to come.
chicken and kale enchilada recipe by Anna, fertility dietitian

SERVES: 4-6 | TIME: 50 MIN


  • 2 Tbsp olive oil + more for oiling pan
  • 1 yellow onion
  • 2 cloves garlic
  • 4 packed cups finely chopped lacinato kale
  • 1 rotisserie chicken
  • 1 can (~2 cups) enchilada sauce
  • 2 cups shredded cheese
  • 8 whole wheat tortillas
  • salt to taste


  • Preheat oven to 400 degrees F. Oil a large baking pan and set aside.
  • Saute onion and garlic in olive oil for ~6 minutes. Add kale and continue cooking for 2-3 minutes.
  • Add chopped rotisserie chicken to veggie mixture and stir together.
  • Lay out a tortilla and add two spoonfuls of enchilada sauce. Spread sauce evenly over the tortilla with back of a spoon. Scoop in two large spoonfuls of chicken and veggie mix in a line down the middle. Sprinkle with a little cheese and roll up.
  • Add filled tortilla to oiled baking dish. Repeat with all 8 tortillas until pan is full.
  • Pour remaining sauce over the top. Finish by sprinkling the rest of the cheese to cover.
  • Bake for 25 minutes.

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