Kale & Mushroom Enchiladas
Enjoy this modern twist on a classic Mexican dish.
- 2 tablespoons & 1 teaspoon olive oil
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 cups white mushrooms, chopped
- 3 cups baby kale
- 1 tablespoon water
- 8 tomatillos, finely chopped
- 3-6 sprigs cilantro, chopped
- 1 lime, juiced
- 1 jalapeno (or any pepper), chopped
- 1/2 cup low sodium vegetable broth
To make filling: In a large saucepan, heat 2 tablespoons olive oil, 1/2 onion, and 2 cloves garlic until onions are soft, about 4 minutes. Add mushrooms and sauté for 6 minutes. Stir in baby kale and water and cook for 2 minutes or until greens are wilted. Set aside.
Combine salsa ingredients, tomatillos, 1/2 white onion, sprigs cilantro, lime, jalapeño, 2 cloves garlic, vegetable broth, and 1 teaspoon olive oil in a medium bowl. Cover the bottom of a 9x13 glass or ceramic baking dish with a thin layer of salsa and preheat oven to 400 degrees.
Microwave tortillas on high for 30 seconds to soften, spoon 2 tablespoons of filling into the center of tortillas, and carefully roll up. Put enchiladas in baking dish with folded sides down, and cover evenly with salsa.
Cover with foil and bake for 25-30 minutes. Remove foil, sprinkle with cheese, and return to oven for 5 minutes before serving.
Handy Hint: Zapping tortillas in the microwave makes them more pliable—much easier to work with when making your roll-ups!
|Saturated fat||1.2 g|
|Polyunsaturated fat||1.4 g|
|Monounsaturated fat||2.8 g|