I love enchiladas. So good! I especially like plain cheese enchiladas from our local Mexican place. The sauce is sooo good, the cheese melty, and they always hit the spot. But...with no dairy, it makes it a little harder to eat enchiladas! So, I remembered an old recipe from Veganomicon that I made once for a vegan relative. They were tasty, but a lot of trouble. The filling was what was great about them, though. Hearty and filling, even without the cheese. And, as kale season draws to a close, a perfect choice.
I topped these with an equally old recipe from Cooking Light, for tomato almond mole. It's a really great sauce that goes together quickly (win!).
And, my potato kale enchiladas were born. I was lazy and just layered these, casserole style. My homemade enchiladas always end up a big, tasty, mushy mess, so sometimes, I just go with it instead of doing the work of rolling them. But, rolling works, too. Whatever you have the patience for.
Potato Kale Enchiladas
adapted from Veganomicon
1 pound waxy potatoes
1 bunch kale washed, trimmed and chopped finely
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas
Enchilada Sauce (recipe follows)
Prepare the filling: Peel and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinke with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic.
Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes.
To assemble, place a ladle full of sauce on bottom of 9x13 pan. Add a layer of torn corn tortillas, followed by a layer of potato kale filling. Top with another layer of corn tortillas, and top entire casserole with the enchilada sauce.
Bake at 350 for about 30 minutes, until hot and bubbly. Garnish with cilantro and white onion rings.
adapted from Cooking Light, October 2002
1/2 c roasted almonds
1/2 tsp vegetable oil
2 dried Anaheim chiles -- stemmed, seeded, and chopped
1 c chopped onion
1 clove garlic
1 chipotle chile canned in adobo -- chopped
1 1/2 c fire roasted crushed tomatoes -- such as Muir Glen
1 tbsp sugar
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cloves
2 6-inch corn tortillas -- torn into pieces
14 1/2 oz chicken or vegetable broth (I used better than bouillon chicken)
1 tbsp white wine vinegar
Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.
Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.
Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute.
I'm linked to the summer link party at Rhoda's, as well as Tasty Tuesday at Balancing Beauty and Bedlam today.