Potato Kale Enchiladas

by angelika on March 26, 2011

Apparently instead of spring we are having a renewed winter. It has been raining for weeks. I guess the 70’s we had in January was our spring, and I missed it. Well, when it is cold and raining, nothing warms me more than a hot plate full of enchiladas. These Potato Kale Enchiladas are among my top 5 favorite things we make. They are adapted from Veganomicon.

Potato Kale Enchiladas

sauce
2 tablespoons oil 
1 yellow onion, diced
1 4 oz can of mild green chili
2-3 teaspoons chili powder
(I used 1 tsp chipotle and 1 tsp mild chili powder)
1 1/2 teaspoons cumin
1 teaspoon marjoram
28 ounce can of diced tomatoes with juice
1 teaspoon sugar
1 1/2- 2 teaspoons salt
filling
1 lb yukon gold or red potato, peeled and diced
1 bunch kale
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon cumin
1/4 cup water or broth
3 tablespoons lime juice
1/4 cup pumpkin seeds, toasted and roughly chopped
1 1/2 teaspoons salt to taste
10-14 corn tortillas 
My favorite thing about these enchiladas is how much kale you eat without noticing it. You may remember I aspire to eat more greens, but have a hard time with the texture at times. Well, with these enchiladas you taste fluffy potatoes with salt and lime, crunchy pumpkin seeds, a delicious home made smoky tomato enchilada sauce, and just all round yumminess. What you don’t really taste, is a whole bunch of kale. It adds a nice earthy note, but it is so encompassed in all that is delicious, it does not stand out at all. This recipe may seem like a lot of steps, but it really all comes together in about an hour. 
Preheat the oven to 375º.
Peel and dice the potatoes and then boil them in salted water until a knife pierces them easily. About 15-20 minutes. When they are done, drain and set aside. 
In a saucepan saute the onions until they are translucent, about 5 minutes, add the cumin and chili powder and saute a minute. Add all the remaining ingredients and bring to a simmer. Turn off the heat and let cool. Once the mixture is cool use an immersion blender, or a regular blender to puree. 
In the same pot you cooked the potatoes in, heat 3 tablespoons of olive oil and saute the garlic on low until it is cooked. Add the cumin and saute a minute.  Add the kale and a pinch of salt. Using tongs toss the kale so that it is all coated in oil. Increase the heat to medium, cover and steam until the kale is cooked and wilted. 5-7 minutes. Remove the lid and mix in the potatoes, water or stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to smash the potatoes a bit. Add more salt or lime juice to taste. 

To assemble the enchiladas, create a little station for yourself where everything is within reach. You want your pot of sauce, a skillet to soften the tortillas, the filling, and your casserole dish. Make sure your casserole is at least 11X7. Put a ladle of sauce in the bottom of the casserole and spread it out. 
Heat the tortilla on the skillet, on both sides, until it has softened. Place it in the sauce and make sure it is covered. Remove it from the sauce and place the tortilla right into the casserole. Put two tablespoons of filling (the table variety) in the center of the tortilla and roll it up tightly. Keep doing this, packing the tortillas close together.

Cover the whole dish with another cup of sauce and cover with aluminum foil. Bake for 20 minutes. Then remove the foil and bake another 15 minutes or until the edges of the tortilla just slightly brown. Remove and let the dish stand for about 10 minutes. 
Serve with some warmed sauce spooned over, and a dollop of sour cream. We mixed some cilantro and lime juice with sour creme, and it was fantastic! 
A votre santé! 

{ 6 comments… read them below or add one }

Sono-Ma: Holly White-Wolfe March 29, 2011 at 5:50 pm

This looks so amazingly delicious! I just posted a link to your site on my Home and Hearth and Earth-Centered blog rolls on Sono-Ma.com. I want local families to find you and get inspired. I'm hungry now!

Reply

Sono-Ma: Holly White-Wolfe March 29, 2011 at 5:50 pm

This looks so amazingly delicious! I just posted a link to your site on my Home and Hearth and Earth-Centered blog rolls on Sono-Ma.com. I want local families to find you and get inspired. I'm hungry now!

Reply

Sono-Ma: Holly White-Wolfe March 29, 2011 at 5:50 pm

This looks so amazingly delicious! I just posted a link to your site on my Home and Hearth and Earth-Centered blog rolls on Sono-Ma.com. I want local families to find you and get inspired. I'm hungry now!

Reply

Angelika March 30, 2011 at 2:32 am

Thank so much Holly! I really appreciate the link. Let me know if you try the recipe and how it turns out for you.

Reply

Amie August 10, 2012 at 5:25 am

Thank you for posting this recipe, I tried it today and it was delicious!!! My bf loved it too, we will definitely be making this again. I’m actually planning on making it for a dinner party. Again, thank you so much.

Reply

angelika August 10, 2012 at 3:16 pm

I am so glad you liked it, it is definitely one of my all time favorites.

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