Ingredients:
- 3 large green chilies , roasted, seeded, peeled (such as anaheim or even italian-style long green peppers)
- 1 lb waxy potato (yukon gold or red)
- 12 -14 corn tortillas
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.18 Kcal (2065 kJ) | ||
| Calories from fat | 220.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.5g | 38% | |
|---|---|---|---|
| Sodium | 5100.67mg | 213% | |
| Potassium | 706.64mg | 15% | |
| Total Carbs | 61.81g | 21% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 7.87g | 31% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 157mg | 262% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.9mg | 27% | |
| Calcium | 196.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 184.52 Kcal (773 kJ) | ||
| Calories from fat | 82.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 38% | |
|---|---|---|---|
| Sodium | 1908.4mg | 213% | |
| Potassium | 264.39mg | 15% | |
| Total Carbs | 23.13g | 21% | |
| Sugars | 1.76g | 19% | |
| Dietary Fiber | 2.95g | 31% | |
| Protein | 4.17g | 22% | |
| Vitamin C | 58.7mg | 262% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 1.8mg | 27% | |
| Calcium | 73.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken, Black Bean and Goat Cheese Toastadas
Olive oil, Red onion, chopped and 20 more.. -
Samosa
All-purpose flour (maida), Ajwain, Oil and 12 more.. -
Slow Cooker Mexican Meat
Chuck roast, Onion, chopped and 8 more.. -
Masala Rice
Basmati rice, Potatoes, peeled and cubed and 13 more.. -
Tex Mex Sloppy Joes
Vegetable oil, Onion, diced, Ground beef, Chili powder and 7 more.. -
3 Bean Vegetarian Chili
Olive oil, Yellow onion, chopped, Carrot, chopped and 24 more.. -
Easy Dhal Soup
Olive oil, Garlic cloves, crushed, Onion, Turmeric and 10 more.. -
Chicken Tortilla Soup
Corn tortillas, Olive oil, Tomatoes, Onion, halved and 15 more.. -
Southwest Chicken & Barley Soup
Onion, chopped, Garlic clove, minced, Oil, Water and 10 more.. -
Creamy Black Bean Soup
Onion, diced (about 1 cup), Garlic clove, minced and 9 more.. -
Chicken Soft Tacos
Corn tortillas or 5 -6 flour tortillas, small and 13 more.. -
Vegetable Chili
Olive oil, Onion, coarsely chopped, Garlic cloves, chopped and 8 more.. -
White Bean Chicken Chili
Olive oil, Red wine vinegar, Onion, chopped and 11 more.. -
Green Chile Posole Soup
Olive oil, Onion, chopped, Garlic, minced and 8 more.. -
Southwestern Chicken Barley Soup
Chopped onion, Minced garlic, Olive oil, Water and 10 more..
Also Try
-
Roasted Poblano and Chicken Enchiladas With Sour Cream Sauce
Rotisserie-cooked chicken and 20 more.. -
Chicken Enchiladas With Sour Cream Sauce
Butter or 1/4 cup margarine, All-purpose flour and 12 more.. -
Spinach Enchiladas with Cilantro Cream Sauce
Minced garlic, Salt, Sour cream, Chopped onion and 7 more.. -
Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce
Toasted pumpkin seeds, Epazote, Water, Salt and 7 more.. -
-
-
Thai Chicken Pizza With Sweet Chili Sauce
Pizza crust (i used 1/3 of my pizza dough perfection) and 13 more.. -
Merm's Potato Cheese Soup With Green Chilies
Butter, Onion, chopped, Garlic clove, minced and 9 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
