Kale & Mushroom Enchiladas

Prep Time

15 min

Cook Time

30-35 min

Servings

6

Enjoy this modern twist on a classic Mexican dish.


Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover with foil and bake for 25-30 minutes. Remove foil, sprinkle with cheese, and return to oven for 5 minutes before serving.

Step 5

Handy Hint: Zapping tortillas in the microwave makes them more pliable—much easier to work with when making your roll-ups!


Nutritional Information

Calories 193.9
Fat 5.8 g
Saturated fat 1.2 g
Polyunsaturated fat 1.4 g
Monounsaturated fat 2.8 g
Cholesterol 2 mg
Sodium 107.6 mg
Carbs 31 g
Fiber 5.3 g
Protein 7.2 g


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