Potato Kale Enchiladas With Roasted Chili Sauce
Submitted by Terry
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| prep time: | cooking time: 1 hour | makes 4-6 servings |
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Just like tamales are to sandwiches, enchiladas are a gift from Mexican cooking that requires just a little extra work than most casseroles do. Enchiladas taste even better the next day and even your kitchen-fearing domestic partner or kids could reheat without having to call 911.
In this alternative to traditional fillings, mashed potatoes and tender braised kale are spiked with lime, chile, and toasted pepitas, all wrapped in corn tortillas and a flavorful chile sauce. Accompany individual servings with a dollop of guacamole.
Tip: There’s a dozen different ways to assemble enchiladas, but we prefer intersecting two lightly toasted, sauce-soaked tortillas like a spicy red Venn diagram to form one big tortilla so that we can get as much filling as possible into each enchilada.
Tip: If you can’t find any fresh green chiles, a 4-ounce can of green roasted chiles will do in a pinch.
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Equipment:
Ingredients
For the Enchilada Chile Sauce:
2 tablespoons grapeseed or olive oil
1 onion, cut into small dice
3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled (see page XX), and chopped coarsely
2–3 teaspoons chile powder, preferably ancho
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
1 (28-ounce) can diced tomatoes with juice (roasted preferred)
1 teaspoons sugar
1 1/2–2 teaspoons salt
For the Potato and Kale Filling:
1 pound waxy potatoes (Yukon gold or red)
1/2 pound kale, washed, trimmed, and chopped finely
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock or water
3 tablespoons lime juice
1/4 cup toasted pepitas (pumpkin seeds, page XX), chopped coarsely, plus additional for garnish
1 1/2 teaspoons salt, or to taste
12–14 corn tortillas
Directions
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. |
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Reviews (add your own)
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| JulieBug wrote on Sunday September 30th, 2007 05:11 PM |
 four soybeans |
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I love this enchilada recipe! It's so good and doesn't even need cheezy sauce :] |
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| Jana wrote on Tuesday October 02nd, 2007 10:03 AM |
four soybeans |
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Tried the enchiladas last night. They are fantastic! My husband was in heaven. The sauce is fabulous; the roasted tomatoes are well worth the extra cost. We saved the left over sauce for breakfast burritos. Yum yum! |
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| Winifred wrote on Saturday October 06th, 2007 07:09 PM |
four soybeans |
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This was amazing! I ate it with slices of avocado and refried beans. |
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| EFCliz wrote on Monday October 22nd, 2007 02:31 PM |
four soybeans |
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I made this last night. I think my green chillis must have been super hot because I'm a chilli fiend and it was too hot for me. But I loved the combinations and getting messy soaking the tortillas (hint - do not try this recipe wearing a cream jumper). I'll definitely do it again with less chilli. |
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