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.
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Thandi Ntoyi
[email protected]Kale and potato enchiladas? I've never heard of that before.
Deb Jenkins
[email protected]I'm going to make this recipe for my next party.
Tharwat saleh
[email protected]This recipe looks delicious!
Musanje Isa
[email protected]I can't wait to try this recipe.
Daniel Oman
[email protected]This recipe is a keeper!
Aimee Mehmetaj
[email protected]I would definitely make these enchiladas again.
Alasana Gitteh
[email protected]The recipe was easy to follow and the enchiladas turned out great.
CAR Lovers
[email protected]I had some trouble finding kale at my local grocery store.
Kgotlello Maona
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Unique 541
[email protected]I love the combination of kale and potatoes in these enchiladas. It's so unique and delicious.
Su Barua
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Tiffany Martin
[email protected]I'm not a vegetarian, but I love these enchiladas. They're so flavorful and satisfying.
Sean kang
[email protected]These enchiladas were so good! I'll definitely be making them again.
Seidu Zenab
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Tus√¢r Ahmad
[email protected]These enchiladas were easy to make and so delicious. I love that they're made with healthy ingredients like kale and potatoes.
maruf rikmon
[email protected]I'm not usually a fan of kale, but these enchiladas changed my mind. The kale was cooked perfectly and had a great flavor. The potatoes were also perfectly cooked and added a nice texture to the dish.
Ijumael Chiruque
[email protected]These kale potato enchiladas verdes were a hit with my family! The flavors were amazing, and the enchiladas were so cheesy and gooey. I will definitely be making these again.