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.
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
CHILI-ROASTED KALE
This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture!
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
- Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 7.8 g, Fat 4.2 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 288.9 mg, Sugar 0.1 g
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE
Make and share this Potato Kale Enchiladas With Roasted Chili Sauce recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 552.4, Fat 24.6, SaturatedFat 3.6, Sodium 3037, Carbohydrate 77.8, Fiber 13.3, Sugar 10.8, Protein 14.2
More about "potato kale enchiladas with roasted chili sauce recipes"
POTATO KALE VEGETARIAN ENCHILADAS WITH ROASTED CHILI …
From fearlessfresh.com
Cuisine MexicanTotal Time 55 minsCategory EntreeCalories 1097 per serving
- In a large, heavy bottom sauce pan, saute onion in olive oil over medium heat until soft – about five minutes. Add remaining sauce ingredients, bring up to a simmer, and remove from heat.
- Pour about 3/4 cup of enchilada sauce into a pie plate or deep dinner plate. Create an assembly line in this order: lightly oiled hot cast iron pan for softening tortillas, plate with sauce, filling, and the baking dish where you’ll be putting your finished enchiladas.
POTATO CHARD VEGAN ENCHILADAS RECIPE WITH ROASTED …
From fearlessfresh.com
POTATO & KALE ENCHILADAS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
POTATO AND KALE ENCHILADAS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE - MEXICAN RECIPES
From fooddiez.com
POTATO AND KALE ENCHILADAS WITH ROASTED FRESH CHILE SAUCE (VEGAN)
From smartpressedjuice.com
ROASTED POTATOES AND KALE - DUDEMOM
From dudemom.com
KALE AND POTATO ENCHILADAS WITH SALSA VERDE - HAPPY BELLY AFTER
From happybellyafter.com
SWEET POTATO AND KALE ENCHILADAS » WE [HEART] FOOD
From weheartfood.com
A BETA VEGAN IN BOSTON - ROASTED CHILE, POTATO, AND KALE ENCHILADAS
From betavegan.tumblr.com
GET BAKED: POTATO-KALE ENCHILADAS - AUTOSTRADDLE
From autostraddle.com
VEGANOMICON POTATO AND KALE ENCHILADAS WITH ROASTED …
From recipes.sparkpeople.com
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE RECIPE | YUMMLY ...
From pinterest.ca
POTATO AND KALE ENCHILADAS - EPICUREAN VEGAN
From epicureanvegan.com
POTATO AND KALE ENCHILADAS WITH ROASTED CHILE SAUCE RECIPE | EAT …
From eatyourbooks.com
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE | PRINT FROM …
From bakespace.com
POTATO KALE ENCHILADAS - HUSBANDS THAT COOK
From husbandsthatcook.com
POTATO, BEAN & KALE ENCHILADAS WITH ROASTED CHILE SAUCE
From vegetarianrecipefood.blogspot.com
VEGAN POTATO & KALE ENCHILADAS WITH ROASTED CHILI SAUCE
POTATO AND KALE ENCHILADAS W/ ROASTED CHILE SAUCE | THE VEGAN …
From youtube.com
POTATO, KALE ENCHILADAS - NEW PARADIGM HEALTH COOKERY
From newparadigmhealthcookery.com
POTATO AND KALE ENCHILADAS - BIGOVEN.COM
From bigoven.com
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE RECIPE - GENIUS …
From pinterest.nz
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE ON BAKESPACE.COM
From bakespace.com
POTATO KALE ENCHILADAS | RECIPES, ENCHILADAS, CHILI SAUCE RECIPE
From pinterest.co.uk
POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE RECIPE - FOOD.COM
From pinterest.com
POTATO & KALE ENCHILADAS WITH ROASTED CHILE SAUCE
From theveganpact.com
DINNER IS VEGAN: POTATO AND KALE ENCHILADAS
From dinnerisvegan.blogspot.com
SWEET POTATO & KALE ENCHILADAS - DOWN TO EARTH ORGANIC AND …
From downtoearth.org
GOOD FOOD CUBED: POTATO KALE ENCHILADAS WITH ROASTED CHILI SAUCE
From lindsaygarrett.blogspot.com
CHILI SAUCE AND POTATO RECIPES (50) - SUPERCOOK
From supercook.com
VEGETARIAN ENCHILADAS WITH POTATOES, KALE, & ROASTED CHILI SAUCE ...
From pinterest.ca
KALE AND CAULIFLOWER ENCHILADAS WITH POTATOES, SHIITAKES, AND GOAT …
From bojongourmet.com
POTATO AND KALE ENCHILADAS WITH ROASTED CHILE SAUCE
From uninhibitedvegan.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #main-dish
You'll also love