Kale Enchiladas with Sauce
Kale Enchiladas with Sauce
Enchiladas served with sauce on a bed of kale for a healthy twist
Facebook
Twitter
LinkedIn
Pinterest
Nutritional Information Per Serving
Calories
420 kcal
Carbohydrates:
40g
Protein
26g
Fat
18g
Ingredients For The Enchiladas
-
Corn tortillas: 8
-
Cooked chicken, shredded: 2 cups, or use beans for a vegetarian option
-
Shredded cheese: 1 cup, Cheddar, mozzarella, or a Mexican blend
-
Onion: 1, small, diced
-
Bell pepper: 1, diced
-
Garlic cloves: 2, minced
-
Cumin: 1 tsp
-
Chili powder: 1 tsp
-
Olive oil: 1 tbsp
-
Salt and pepper to taste
Ingredients For The Enchilada Sauce:
-
Olive oil: 2 tbsp
-
All-purpose flour: 2 tbsp
-
Vegetable or chicken broth: 2 cups
-
Tomato paste: 1/4 cup
-
Chili powder: 1 tbsp
-
Cumin: 1 tsp
-
Garlic powder: 1 tsp
-
Onion powder: 1 tsp
-
Oregano: 1/2 tsp
-
Salt to taste
Ingredients For The Kale Base:
-
Fresh kale: 4 cups, stems removed and chopped
-
Olive oil: 1 tbsp
-
Lemon juice: 1 tbsp
-
Salt and pepper to taste
Instructions
1. Prepare the Enchilada Filling:
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook until softened, about 5 minutes. Add garlic, cumin, and chili powder, cooking for another minute.
- Add the Chicken (or Beans): Stir in the shredded chicken (or beans for a vegetarian option), season with salt and pepper, and cook until heated through. Remove from heat and set aside.
2. Prepare the Enchilada Sauce:
- Make a Roux: In a saucepan, heat the olive oil over medium heat. Add the flour and stir continuously for 1-2 minutes to form a roux.
- Add Broth and Tomato Paste: Slowly whisk in the broth and tomato paste. Stir until smooth.
- Season the Sauce: Add chili powder, cumin, garlic powder, onion powder, oregano, and salt. Simmer the sauce for 10 minutes, stirring occasionally, until thickened. Set aside.
3. Prepare the Kale Base:
- Massage the Kale: In a large bowl, drizzle kale with olive oil and lemon juice. Gently massage the kale with your hands for a couple of minutes until it becomes tender. Season with salt and pepper.
4. Assemble the Enchiladas:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Fill the Tortillas: Warm the corn tortillas slightly so they are pliable. Place a spoonful of the chicken (or bean) mixture and a sprinkle of shredded cheese in the center of each tortilla. Roll them up and place them seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the enchilada sauce over the rolled tortillas, making sure they’re fully covered. Sprinkle the remaining cheese on top.
- Bake: Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
- Prepare the Plates: Place a generous handful of massaged kale on each plate.
- Top with Enchiladas: Place 2 enchiladas on top of the kale on each plate.
- Garnish: Optionally, garnish with fresh cilantro, avocado slices, or a dollop of sour cream.
Modifications for Health:
- Use less cheese or a low-fat cheese to reduce calories and fat.
- Replace chicken with black beans or other legumes for a vegetarian, high-fiber option.
- Use whole wheat tortillas to increase fiber content.
Disclaimer
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them.
Did you make this recipe?
Tag @ffrecipes on social media and be sure to leave a review on the blog post
Facebook
Twitter
LinkedIn
Pinterest
