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 1/4 cups)
- ¼ cup sour cream
- 2-3 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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