This beats the lowly latke hands-down for taste and nutrition. You could probably live on these: with 0 cholesterol, 9.2 grams of fiber, 12 grams of protein, 187% of vitamin A, 261% of vitamin C, 16% calcium, and 27% iron--not to mention the health benefits of kale and tomatoes.
Cooking & Prep Time: 1 1/2 hours
Enchilada Chile Sauce:
1 onion, cut into small dice
3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled, and chopped coarsely. The best way to roast peppers is over high heat right on top of the gas burner--don't do this if you have an electric stove. Use tongs to turn them, and rotate as they blacken & blister. When 75% done roasting, drop the pepper in a bowl or a paper bag, and allow it sit for 10-15 minutes, until it's cool enough to handle. Peel away the skin, and then dice. No worries about remaining charred parts. If you don't have a gas stove, roast them on a grill or in a very hot oven. Use canned green chilis in a pinch.
2-3 teaspoons of chile powder, preferably ancho chili (note: I just purchased this at Penzey's & it's amazing--not hot, just rich & mellow tasting)
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
1 (28 oz.) can of crushed tomatoes (fire-roasted preferred--like Muir Glen. I prefer crushed to diced.)
1 tsp. sugar (opt. or use agave)
salt to taste (optional)
Potato and Kale Filling:
1 pound waxy potatoes like Yukon Gold or Red
1/2 pound kale, washed, trimmed, and chopped finely
4 cloves garlic, minced
1/2 tsp. ground cumin
1/4 cup vegetable broth or water (plus more for sauteeing onions & kale)
3 tablespoons lime juice
1/4 toasted pepitas (pumpkin seeds) coarsely chopped, plus additional for garnish
Salt to taste (optional)
6 large sprouted grain tortillas, like Ezekiel or French Meadow, or Ezekiel Gluten-free. (alternatively, you can also use 12-14 corn tortillas)
Preheat oven to 375 degrees and have ready a shallow casserole dish, at least 11 1/2 X 7 1/2.
Prepare the enchilada sauce first:
1. In a large, heavy bottomed non-stick saucepan over medium heat, saute the onions. Let them start to brown & give off their own liquid before adding any broth or water to the pan. When they start to get a little dry, and start to stick a bit, add a little vegetable broth or water--just enough to deglaze the pan. Add more liquid as needed, but not too much. Saute for 4-7 minutes, until the onions are softened.
2. Add the remaining ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary.
3. Puree the mixture with an immersion or regular blender until smooth and even.
Prepare the filling:
1. Peel and dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.
2. Saute the garlic in about 2 tablespoons of vegetable broth in a large saucepan or frying pan (that has a lid) over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn!!)
3. Add more broth if necessary, and then add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the garlic. Partially cover the pot to steam the kale until it has wilted, 4-6 minutes.
4. Remove the lid and mix in the potatoes, the 1/4 cup of vegetable stock, lime juice, pumpkin seeds, and salt, if you're using it. Use the back of a wooden spoon, or the bottom of a flat drinking glass to mash some of the potatoes. Cook another 3-4 minutes, until the stock is absorbed. Add more lime juice or seasoning to taste.
Create an enchilada assembly line:
1. Have ready a pie plate or something similar filled with about 3/4 cup of enchilada sauce, a 9 X 13 casserole dish, your stack of tortillas, a heated griddle or a pan large enough to heat your tortillas--because that's how you'll soften them up, and the potato and kale filling. You can also soften the tortillas one at a time in the microwave if you prefer--follow the directions on the package.
2. Ladle a little bit of the enchilada sauce onto the bottom of a 9 X 13 inch casserole dish and spread it around.
3. Take a tortilla, place it on the heated griddle or pan for 30 seconds, then flip it over and heat until the tortilla has become soft & pliable. Or soften them in the microwave. Drop the softened tortilla onto pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
4. Now, place the tortillas either in the casserole dish (the easiest way) or on an additional plate. Place 1/6 of the potato filling down the middle of the tortilla and roll it up. Continue with rest of tortillas, tightly packing enchildas next to each other.
5. Pour about a cup of sauce over the top (reserving some for later when you serve the enchiladas), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10-15 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.
Enjoy! Happy Chanukah! Sure it's a bit of a pitchky-patchky, as my mom would say, but not half as hard as making potato pancakes. Bonus: No grease splatters on your walls, or that fried potato onion smell that hangs in your house for days. These enchiladas smell divine!
Potato and kale enchiladas with Roasted Chile Sauce
Serving Size: 1 serving
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