Servings: 4 (makes 8 enchiladas)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the Enchiladas:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 8 flour or corn tortillas
- 1 small onion, diced
- 1 garlic clove, minced
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce (red or green)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp oil (olive or vegetable)
For the Sautéed Greens:
- 1 bunch kale, chard, or spinach (or a mix), chopped
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp lemon juice or apple cider vinegar
- Salt and pepper to taste