Kale and Potato Enchiladas With Salsa Verde
Fall is here and I am enjoying every single minute of Indian Summer in the Midwest. Soon we head back to Tucson, our friends, and the beautiful Sonoran Desert. There is always a subtle shift in my cooking as we shift from the Midwest to the desert. I start dreaming of vast blue skies and sunshine and the foods of the southwest. And of course, Mexican food!
This Kale and Potato enchiladas are easy to make and delicious. Kale takes a quick spin in the salad spinner, then pairs with garlickly mashed potatoes. It’s always a bonus to have a gluten-free dinner to boot. My favorite corn tortillas are from La Noria. You can order them from 5 Points Market in Tucson. They ship nationwide. www.5pointstucson.com
Preheat the oven to 375˚
Make the salsa verde – Add the tomatillos, onion, garlic and serrano chiles to a medium saucepan and just cover with water. Bring to a boil. Turn the heat to low and simmer for 10 minutes. Pour the vegetables and cooking water into a high-speed blender. Add the cilantro and blend for 30 seconds until combined. In a medium saucepan, heat the oil on medium-high. Add the blended salsa verde and bring it to a boil. Turn the heat to low and simmer for 15 minutes. Add the salt and taste. Set aside.
Make the kale and potato filling – Place the potatoes and salt in a large saucepan and cover with water. Bring to a boil and simmer for 15-20 minutes until tender. Drain and keep warm. Melt the butter in a medium skillet. Add the scallions, garlic, serrano, and kale, and cook until the vegetables are wilted about 2-3 minutes. Scrape into a large bowl. Add the drained potatoes and vegan sour cream. Coarsely mash with a fork or potato masher. Season with salt and pepper.
Make the enchiladas – Heat a 14” cast iron baking pan over medium heat. Heat the tortillas until golden but still pliable, about 1 minute per side. Keep warm.
Put the tortillas on a work surface. Divide the kale potato filling evenly among the tortillas and roll up each like a cigar. Spread half of the salsa verde in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining salsa verde over the enchiladas.
Bake about 40 minutes. Turn the oven to broil and broil until golden brown, about 3-5 minutes. Serve immediately with vegan sour cream, chopped cilantro and coarsely ground freeze-dried corn.
- 1 lb tomatillos, about 6 large, husked and washed
- 1 medium white onion,
- peeled and cut into quarters
- 4 cloves garlic, peeled
- 3 Serrano, seeds removed and coarsely chopped
- ½ cup packed cilantro leaves
- ½ tsp Maldon salt
- 1 tbsp olive oil
KALE POTATO FILLING
- 2 lbs Yukon gold potatoes, peeled and cut into 1″ pieces
- 2 tsp sea salt
- 3 tbsp Miyoko’s Butter
- ½ cup chopped scallions (about 3 large)
- 4 garlic cloves, peeled and minced
- 1 serrano chile, seeded and minced
- 4 cups kale, coarsely chopped
- ½ cup Toffuti® vegan sour cream
- 1 tsp Maldon salt
- freshly ground black pepper
- 24 6” La Noria corn tortillas
- Tofutti® vegan sour cream
- chopped cilantro
- freeze-dried corn, coarsely ground