Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Kale Enchiladas With Roasted Chili Sauce Recipe
    Lost? Site Map

    Potato Kale Enchiladas With Roasted Chili Sauce

    Potato Kale Enchiladas With Roasted Chili Sauce. Photo by averybird

    1/2 Photos of Potato Kale Enchiladas With Roasted Chili Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    loveleesmile's Note:

    A different take on the classic enchilada. We really enjoyed this. Hope you will try it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Enchilada Chile Sauce

    For the Potato and Kale Filling

    Directions:

    1. 1
      Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on October 11, 2012

      55

      Very yummy, but I agree with other reviewers, quite a bit of work - about 2.5 hours start to finish. I wouldn't sub red enchilada sauce, it would have a totally different taste. I put a little green salsa on the leftovers and that was really good, so I think making them with green enchilada sauce would work, and be tasty, though it would a different flavor from the original. I used less oil/sugar/salt and followed another reviewer and used the enchilada sauce instead of the stock to add to the filling, since there was so much of it (and I added a cup instead of 1/4 cup). I added the second cumin in step 4 (it is missing from the directions) and warmed the whole stack of tortillas in the microwave, like others. We are big eaters and this still fed at least 6 for us. Good for breakfast too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2011

      55

      This recipe is excellent- however it will dirty many dishes and you can streamline the recipe in a few ways. First- either make the enchilada sauce ahead of time or use a can of sauce from the store. Second- in my view the corn tortillas do not need to be heated first in a pan before adding the filling- they will be bendy enough on their own (or microwave them per danaskully64 below). Mine did break up a bit but unless you are worried about perfection, it's not a big deal. Finally- use red potatoes & leave the skins on (no peeling). Great recipe- loved the pepitas sprinkled on top especially. I served mine with sour cream but I believe Veganomicon also has a recipe for Tofu Cilantro Cream (or similar) for vegans. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2009

      55

      This recipe is fantastic! My girlfriend made these from Veganomicon the other night and we devoured them. I agree, the servings are closer to 6. My GF said it wasn't "hard" to make but it did a good job of making her use every single pot and pan in our house. We thought these would make excellent tacos as well (the filling and sauce) in case you want to save a step.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Potato Kale Enchiladas With Roasted Chili Sauce

    Serving Size: 1 (554 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 552.4
     
    Calories from Fat 221
    40%
    Total Fat 24.5 g
    37%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 3037.0 mg
    126%
    Total Carbohydrate 77.7 g
    25%
    Dietary Fiber 13.3 g
    53%
    Sugars 10.8 g
    43%
    Protein 14.2 g
    28%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites