Kale Enchiladas with Sauce

Kale Enchiladas with Sauce
Kale Enchiladas with Sauce

Enchiladas served with sauce on a bed of kale for a healthy twist

Kale Enchiladas with Sauce
SERVINGS
4 portions
HARDNESS LEVEL
Medium ★★
COOKING TIME
35 min
CATEGORIES
Main Course, Chicken
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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. 

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