Normally when you think of enchiladas, you think of beans, meat, and cheese. But in my attempt to make a healthier version, I used kale, potato, and mushrooms. They came out pretty good! Mainly because rolling anything up in a tortilla and covering it in sauce is fail proof, and DELICIOUS.
2 cups chopped kale, stems removed
3 medium potatoes, peeled and cubed small
1 medium yellow onion, chopped
2 portobello mushrooms, chopped
1 garlic glove, minced
Good pinch red pepper flakes
Salt and pepper, to taste
7 medium tortillas
12 tomatillos, husks removed and rinsed
1/2 yellow onion
3 garlic cloves
1 jalapeño, seeds removed
Handful of cilantro
1 lime, juiced
Start by making the salsa verde. Preheat the oven to 350 degrees. Toss the tomatillos, onion, garlic, and jalapeño in some olive oil, and bake for about 30 minutes. Remove and let cool slightly. Place in a blender with the lime juice and cilantro, and blend until smooth. Set aside.
For the enchiladas, boil the potatoes until fork tender, and cook the mushroom in a skillet until slightly browned. In a large skillet, sauté the onion and garlic until translucent, about 3 minutes or so. Add the kale and cook until wilted, then toss in the mushrooms, potato, red pepper flakes, salt and pepper, and let cook for a few more minutes.
Pour some of the salsa verde in the bottom of a baking dish. Fill each tortilla with a good helping of the vegetable mix, and place them side by side in the dish, covering them with the rest of the sauce.
Cover with foil and cook for 30 minutes, then remove the foil and bake for an additional 10 minutes. To serve, plate enchiladas and drizzle with some hot sauce, feta cheese, and fresh cilantro!