Potato and Kale Enchiladas

A variation on the Post Punk Kitchen version.

2 tablespoons olive oil
1 onion, diced
1 or 2 dried chipotle peppers, reconstituted and minced (with or without seeds)
1 teaspoon chili powder
1-1/2 teaspoons cumin
28 oz. diced tomatoes with juice
1 tablespoon agave syrup
shot of tequila
small handfull of chopped cilantro
1 teaspoon salt

1 pound yellow potatoes, cleaned and diced
1/2 pound kale, washed, trimmed and chopped
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock
3 tablespoons lime juice
1/2 teaspoon salt


First, put the potatoes for the filling on to boil; cook about 15 to 20 minutes; drain and set aside.

While potatoes are cooking, prepare sauce: In a large saucepan over medium heat, saute onions in oil for about five minutes, until softened. Add remaining sauce ingredients and bring to a simmer. Then remove from heat and cool slightly. Transfer to a blender and pulse a few times until smooth. Set side.

Back to the filling: In a large saucepan, heat the oil over medium heat and add the garlic; sautee a minute or two, being careful not to let the garlic burn. Add the kale, sprinkle with a little salt, and toss, covering the kale with oil and garlic. Cover the pot to capture the steam until the kale has wilted, about 3 to 5 minutes. Remove the lid and mix in the potatoes, vegetablestock, lime juice and salt. Mash the potatoes a bit and cook another 3 to 4 minutes until the stock is absorbed.

Assembly: Ladle about one cup of sauce into a pie plate, and another cup or so in the bottome of a shallow casserole dish (or 11x17 cake pan). Take a tortilla and dip each side in the sauce in the pie pan, then transfer to the casserole. Spoon some of the potato filling down the middle of the tortilla; then roll of up the tortilla. Continue with the rest of the tortillas, tghtly packing them next to each other in the casserole. Pour the remaining sauce over the top and cover with aluminum foil. (You could probably stop here and refrigerate if making this for later.)

Bake for 25 minutes at 375 degrees; then remove foil and bake another 10 to 15 minutes, until the edges of the tortillas poking out from the sauce start to brown. Allow to cool slightly before serving.

Serving with side of sour cream and/or guacamole.

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