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Adobo Chicken & Kale Enchiladas
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 cups chopped kale
  • ¼ cup water
  • 2 cups shredded or diced cooked chicken
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (10 ounce) can red enchilada sauce (1 ¼ cups)
  • ¼ cup sour cream
  • 2 to 3 tablespoons minced chipotles in adobo
  • 12 corn tortillas
  • ¾ cup diced white onion, divided
  • 1 ½ cups shredded Mexican blend cheese, divided
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