KALE-POTATO ENCHILADAS VERDES
Provided by Marcela Valladolid
Categories main-dish
Time 2h15m
Yield 10 enchiladas
Number Of Ingredients 18
Steps:
- For the salsa verde: Bring a large pot of water to a boil and add some salt. Add the tomatillos, garlic, cilantro, jalapeno and onion and bring back to a boil. Boil until the tomatillos turn olive green, about 10 minutes. Strain, reserving 1 cup of the cooking liquid. Transfer the ingredients from the pot to a blender with the reserved cooking liquid and puree until smooth. Return the mixture to the same (empty) pot, bring to a boil and boil until the sauce is darker green and reduced, 20 to 25 minutes. Season with 1 teaspoon salt or to taste and set aside.
- For the enchiladas: Put the potatoes in a pot with enough water to cover, add some salt and cover the pot. Bring to a boil, lower to a simmer and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain and set aside.
- Heat the olive oil in a large pan. Add the garlic and onion and saute until golden, about 5 minutes. Add the kale and saute until wilted, about 5 minutes more. Mix in the butter and 1/4 cup of the crema until melted and smooth. Gently mix in the potatoes and 1 cup of the cheese. Season to taste with salt and pepper. Set the filling aside.
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with nonstick cooking spray.
- Heat enough vegetable oil to come 1 inch up the sides of a skillet to 350 degrees F over medium heat. Make an assembly line close to the stove top. Place half of the salsa verde in a cake pan (reserve the rest for topping) and put a cutting board and the potato-kale filling nearby.
- Dip a tortilla in the hot oil until golden but still pliable. Using tongs, transfer it to the cake pan with the salsa verde and turn to coat. Place the dipped tortilla on the cutting board, stuff with a scant 1/4 cup of the potato-kale filling and roll up. Repeat with the remaining tortillas, salsa verde and filling.
- Transfer the stuffed tortillas to the prepared baking dish. Top with the reserved salsa verde and remaining 1/4 cup crema and 1/4 cup cheese. Bake until darkened in spots, about 30 minutes. Serve slightly cooled.
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josh crow
[email protected]These kale and potato enchiladas are a delicious and satisfying meal that is easy to make and customizable to your own taste. I highly recommend this recipe!
Shohag Chowdhory
[email protected]These enchiladas are very versatile. You can easily customize them to your own taste. For example, you could add different vegetables, change the type of cheese, or use a different type of sauce. I encourage you to experiment and find your own favori
Sidra Khan
[email protected]These enchiladas are very affordable to make. The ingredients are all relatively inexpensive, and you can easily feed a crowd with this recipe. I highly recommend these enchiladas for anyone on a budget.
Malik Dilshad
[email protected]These enchiladas were so easy to make. I had them ready in under an hour, and they were a huge hit with my family. I'll definitely be making these again soon.
Mikeisha Paul
[email protected]These enchiladas are a great way to get your daily dose of vegetables. The kale and potatoes are packed with nutrients, and the green sauce is made with healthy ingredients as well. I feel good about eating these enchiladas, and they taste great too!
glorydproductions
[email protected]I've tried many enchilada recipes over the years, but these kale and potato enchiladas are definitely one of my favorites. The flavors are unique and delicious, and the enchiladas are very filling. I highly recommend this recipe!
charity keatlegile
[email protected]The green sauce on these enchiladas was amazing! It was flavorful and creamy, and it really brought the dish together. I'll definitely be trying this sauce on other dishes as well.
Linus Muriithi
[email protected]I love potatoes, so I was excited to try these enchiladas. I wasn't disappointed! The potatoes were perfectly cooked and the green sauce was flavorful and tangy. I will definitely be making these again.
Ggff Ggft
[email protected]These enchiladas were a great way to use up some kale from my garden. The potatoes and green sauce added a nice touch of flavor and texture. I'll definitely be making these again.
Matilda Cleland
[email protected]I've tried many kale and potato recipes, but this one is by far the best. The enchiladas were flavorful and satisfying, and the green sauce was the perfect complement. I highly recommend this recipe!
Aasha Rai
[email protected]These enchiladas were amazing! The kale and potatoes were perfectly cooked, and the green sauce was flavorful and creamy. I will definitely be making these again and again.
Md Tohid
[email protected]I'm not usually a fan of kale, but I loved these enchiladas. The potatoes and green sauce really balanced out the flavor of the kale. I'll definitely be making these again.
singel brothers LTD
[email protected]These enchiladas were delicious! I made them for a potluck and they were a huge hit. The green sauce was especially good.
Marley Nastold
[email protected]I was a bit skeptical about the kale and potato combination, but I was pleasantly surprised. The flavors worked really well together, and the enchiladas were very satisfying. I'll definitely be making these again.
rose grech
[email protected]I've made these enchiladas a few times now, and they're always a crowd-pleaser. The kale and potatoes make them hearty and filling, and the green sauce is the perfect finishing touch. I highly recommend this recipe!
Cyrus Pryor
[email protected]These enchiladas were a hit with my family! The kale and potatoes were a unique and delicious combination, and the green sauce was flavorful and tangy. I will definitely be making these again.