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.
DELICIOUS HERBED SPINACH AND KALE BALLS
An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!
Provided by algc09
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
- Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
- Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH AND KALE ENCHILADAS
An unusual use of two greens that actually tastes pretty good. Substitute any of the cheeses and tortillas with your preferences. Serve with a dollop of sour cream and some salsa.
Provided by Snowpeas
Categories Vegetable
Time 45m
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray large casserole dish with non-stick spray (you may need 2 dishes).
- Mix cream cheese and 1/2 of the salsa verde.
- Add 1/2 cup of grated cheese and mix well.
- Spread mixture onto tortilla.
- Add chopped spinach and kale on top of mixture - about 1/4 cup.
- Roll tortilla and place in casserole dish.
- Repeat until done.
- Note: Place enchiladas close to each other.
- Pour remaining salsa verde onto enchiladas.
- Top with remaining cheese.
- Bake at 305 degrees for 20 - 25 minutes.
- Serve.
- Modifications:.
- Add the greens to the cheese mixture and spreading it all on at once.
- Add mushrooms.
- Use more salsa verde.
- Use corn tortillas.
Nutrition Facts : Calories 337.8, Fat 16.4, SaturatedFat 8.3, Cholesterol 35, Sodium 807.2, Carbohydrate 36.7, Fiber 3.2, Sugar 2.1, Protein 11.7
SPINACH AND KALE SALAD
Provided by Food Network
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.
SPINACH ENCHILADAS
I wasn't even a huge fan of enchiladas before I ate these! The spinach and blend of cheeses give this dish a wonderful flavor. Substitute salsa in place of the enchilada sauce for a different twist! It's just as great!
Provided by SweetPnut
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375*.
- Melt margarine in large skillet over medium-high heat.
- Add the green onions; cook and stir 2 minutes or until crisp-tender.
- Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
- Remove from heat.
- Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up.
- Place, seam side down, in ungreased 13x9 baking dish.
- Pour enchilada sauce evenly over tortillas.
- Sprinkle with remaining cheese.
- Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
- Garnish with green onions.
Nutrition Facts : Calories 379.2, Fat 14.7, SaturatedFat 6.2, Cholesterol 23.4, Sodium 1081.7, Carbohydrate 40.5, Fiber 3.9, Sugar 4.1, Protein 21.3
ARTICHOKE & SPINACH ENCHILADAS
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. -Joan Kollars, Norfolk, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-in. baking dish. Set aside remaining sauce., In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese. , Place 2/3 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 375° until heated through, 20-25 minutes.
Nutrition Facts : Calories 506 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 933mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
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