Kale & Potato Enchilada Bake

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 12

Serving size: 1 enchilada

Ingredients

8 ¾ cups (2 ½ pounds) Russet potatoes, sliced
1 cup Onion, yellow or white, small dice
¼ cup Garlic, fresh, minced
18 cups (3 pounds) Kale, fresh, stemmed
1 2/3 cups (15 ounces) Enchilada sauce
1 2/3 cups (15 ounces) Tomato sauce
12 each Corn tortillas (heat on a flat top/skillet in 1 tablespoon oil)
1 cup Nacho Cheese

Preparation

1. Heat oven to 350 degrees Fahrenheit.
2. Cook potatoes in cold salted water and allow to come to a simmer and cook until tender. Drain and transfer potatoes to a separate bowl. Set aside until step 5.
3. Sauté onion and garlic in a little water until translucent. Add kale and continue to sweat until wilted. Remove from heat and set aside until step 5.
4. While the vegetables are cooking, blend enchilada sauce and tomato sauce in a separate bowl.
5. When all ingredients are ready (including heating the tortillas), layer a ½ hotel pan with a thin layer of sauce on bottom, then 4 corn tortillas, 1/3 of the potatoes, and 1/3 of the kale mixture. Repeat with 2 more layers using up all the ingredients.
6. Top with nacho cheese sauce and bake covered for 20-25 minutes.

Nutrition information

Calories: 257 Total Fat: 4g Saturated Fat: .6g Monounsaturated Fat: 1.6g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 46.6g Fiber: 8.2g Total Sugar: 6.3g Protein: 8.5g Sodium: 567mg Vitamin A: 882μg Vitamin C: 151mg Calcium: 203mg Iron: 3.5mg Folate: 53μg