Recently in our Bountiful Basket we got kale. What does one do with this cabbage-like vegetable? If you can get a good deal on mangos, I recommend this salad. (But I generally try to cook with what I have in my pantry and what I get from the produce co-op.) So we referred to the Veganomicon, it has yet to sir us wrong. In their recipe, it gives instructions on how to make your own enchilada sauce, which I’m sure would taste fantastic, but I used a can of Las Palmas chile verde sauce, because it is much quicker and also taste delicious. I was skeptical about making enchiladas without cheese, so I used it, but tried a bit without the cheese and they are still amazing. I never would have guessed that garlicky potatoes with kale and enchilada sauce could taste this amazing, but they do.
Kale and Potato Enchiladas
Food Storage Ingredients:
1 15 oz can cooked potatoes
1 28 oz can enchilada sauce (You won’t need the whole can.)
1 teaspoon salt
1/2 teaspoon ground cumin
3 Tablespoons olive oil
1/2 pound kale, washed, trimmed and finely chopped
1/4 cup water
3 Tablespoons lime juice
7-8 12″ flour tortillas
4 cloves garlic, minced
1 cup shredded cheese, optional
1. Drain potatoes. 2. Cook garlic and olive oil on medium-low heat until garlic is slightly browned. 3. Add kale and salt lightly. Raise the heat to medium. Stir constantly to cover kale with oil and garlic. Cook until kale is wilted. 4. Add water, potatoes, lime juice and salt. Mash a few of the potatoes. Cook until water is absorbed. 5. Coat the tortillas with sauce (It helps to dip them in a pie plate filled 1/4th the way with sauce.) Fill tortillas with potato-kale mixture and a sprinkling of cheese if desired. Ladle some sauce over the filled enchiladas. (Sprinkle cheese on top.) Bake covered for 25 minutes. Remove foil and bake for another 10-15 minutes.