Kale & Potato Enchiladas

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

2 ½ pounds Russet potatoes, sliced
1 teaspoon Salt
3 pounds Kale, leaves only
1 cup Onion, diced small
¼ cup Fresh garlic, chopped
12 each Corn tortillas
1 tablespoon Olive oil
15 ounces Enchilada sauce
15 ounces Tomato sauce
8 ounces Non-dairy cheddar cheese, shredded

Preparation

1. Cook potatoes until tender. Be sure to salt before cooking.
2. Sauté onion and garlic until translucent. Add kale and continue to sweat until wilted.
3. Blend enchilada sauce and tomato sauce.
4. Heat corn tortillas on a flat top or skillet in oil.
5. Layer in ½ hotel pan with sauce on bottom, using 4 corn tortilla, potatoes, and kale. Repeat with 2 more layers.
6. Top with cheddar cheese and bake covered for 20-25 minutes at 350 degrees.

Nutrition information

Calories: 305 Total Fat: 10 g Saturated Fat: 1.5 g Carbohydrate: 48 g Protein: 10 g Sodium: 356 mg Vitamin A: 41% Vitamin C: 28% Calcium: 22% Iron: 17%