ROASTED CHIPOTLE CHICKEN ENCHILADAS - Community Kitchen

Ingredients

• 4 chicken breasts, skin on and boneless
• 1/4 C olive oil
• 1 yellow bell pepper, seeded and quartered
• 3 chipotle peppers in adobe sauce, chopped
• 1 large yellow onion, peeled and quartered
• 4 garlic cloves, crushed
• 1 bunch kale, stemmed
• 1 T ground cumin
• 6 oz tomato paste
• 28 oz fire roasted crushed tomatoes
• 2 C chicken stock
• 1 t adobe sauce
• 2 C queso fresco, crumbled
• salt and pepper
• 12 flour tortillas
• To garnish:
• 1 C sour cream
• 1 lime, juiced
• microgreens (optional)