Best 4 Kale Potato Enchiladas Verdes Recipes

ENCHILADAS VERDE RECIPE - (4.5/5)

Steps:

• FOR THE SALSA VERDE: In your broiler, or on a grill, roast the poblanos and Serrano or jalepeno until skins blister. Place in a brown lunch sack and set aside to cool Place the tomatillo halves on a cookie sheet and place under the broiler for a few minutes until skin begins to brown. Remove from oven and scrape them into a food processor Remove the cooled chilies from the bag, Peel and roughly chop them and place in processor with tomatillos. I like the heat and flavor the seeds add, but you can remove the seeds for a milder sauce. Dont obsess over removing every bit of charred skin. A little bit adds a nice smokey flavor. add the cilantro and garlic and process until smooth, adding some broth as needed to keep things blending smoothly. In a large pan over med, heat the olive oil. Add the onions. Sauté till beginning to brown. Pour the poblano/tomatillo mixture over the onions. Add 2 cups of the chicken stock and stir well. Add the salt, pepper, cumin and honey. Cook, stirring often for about 30 minutes to cook and blend flavors. Keep thinning with broth as needed. Remove from heat and let cool a few minutes. Pour the pan contents back into the food processor and blend until smooth. Add more stock if needed to reach a thick but pourable consistency. This recipe makes more salsa than you need for the enchiladas. It keeps for about a week in the fridge and is great over roasted chicken or with scrambled eggs and cheese. Also freezes well, but you'll find a way to use it all up! FOR THE ENCHILADAS: place a large sauté pan on med heat and heat the olive oil. add the sliced onion and shallots. Season with a little salt and pepper and sauté till beginning to brown. Add the garlic and sauté a few minutes more. Add the mushrooms and stir about 2 minutes. Add the Kale and sauté until the greens just begin to soften about 4 minutes. Stir in a TBS or so of the salsa verde and deglaze pan with broth as needed. Remove from heat and stir in the nuts. In a rectangular casserole dish (mine is 6x9), sprinkle 1 cup cheese. Pour 1 cup salsa verde over cheese. In a small skillet with a few TBS oil ( I like peanut oil) heat the oil and fry each corn tortilla for a few seconds each side, just until soft..not crunchy. On a few layers of paper towel, stack each tortilla on top of the one fried before it to keep warm. Dab excess oil from the tortillas as you stack. (You can skip the quick fry of the tortillas and just warm them in the microwave for a few seconds, but I find the quick hot oil dunk keeps the tortillas from absorbing too much liquid during cooking and becoming mush.) Fill each tortilla with a large spoonful of filling, a small sprinkle of cheese and roll. Place seam side down in casserole until the dish is filled. (My casserole only holds 6 FAT rolled enchiladas so there is always left over filling, this recipe probably fills 8-10) Pour another cup of salsa verde over top of enchiladas. Add the second cup of shredded cheese and cover with foil. Place in a preheated 350 oven for 20 minutes. Remove foil and cook an additional 10 minutes until cheese is melted and bubbling on top. Serve with additional heated sauce.

POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE

Steps:

• Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
• Prepare the enchilada sauce first: In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.
• Prepare the filling: Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grapeseed oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.
• Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
• Create an enchilada assembly line: Have ready a pie plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan (for softening the tortillas), and the potato and kale filling.
• Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
• Now, place the tortilla either in the casserole dish (the easiest way) or on an additional plate. Layer it with another heated, sauce-covered tortilla or just use one per enchilada; either way, run the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
• Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

VEGETARIAN ENCHILADA CASSEROLE WITH KALE AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Place grated sweet potato in the bottom of the prepared baking dish, then layer with onion slices. Sprinkle with cumin seed, then layer with kale and black beans. Pour tomato sauce and salsa evenly over the dish. Sprinkle with nutritional yeast, then spread tortilla strips on top.
• Bake, covered, in the preheated oven until bubbly, about 25 minutes.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.