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Chicken, black bean and kale enchiladas

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This is a tasty, fun Friday night dinner! Makes 4.


3 boneless, skinless chicken breasts

1 can black beans

1 avocado, peeled and chopped (optional)

4 tablespoons Spanish onion, chopped

kale, chopped

1 clove garlic, minced

Mexican shredded cheese

8 inch flour tortillas

1/4 teaspoon cumin

2 tablespoons Rose’s lime juice

sprinkle of sugar

sprinkle of cayenne pepper

Sauce Ingredients:

1/4 cup vegetable oil

1 8 ounce can tomato sauce

2 tablespoons flour

1/4 cup chili powder

1.5 cups water

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt to taste


  • Sprinkle chicken with cayenne pepper and salt. Cook chicken in vegetable or canola oil in skillet.
  • Add lime juice and sugar and continue cooking until done
  • Remove chicken from pan and cut up into small pieces or shred
  • Add oil and garlic to a sauce pan, add kale and cook until wilted.
  • Sprinkle kale mixture with salt and add to a bowl
  • Add beans to another pan with 1/4 teaspoon cumin, cook until heated.
  • Spoon sauce in bottom of pan
  • Fill tortillas with kale, onion, chicken, cheese, avocado and beans
  • Roll them up and add to pan
  • Spoon small amount of sauce over the top and sprinkle with cheese
  • Bake at 350 degrees for 25 minutes

For Sauce:

  • Heat oil in a skillet over medium-high heat. Stir in flour, and chili powder. Reduce heat to medium and cook until lightly brown, stirring constantly.
  • Gradually stir in tomato sauce, water, cumin, garlic powder and onion powder until smooth.
  • Continue cooking over medium heat until thickened slightly.


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