Kale-Potato Enchiladas Verdes — Meatless Monday
Say goodbye to everything you know about enchiladas, because Marcela Valladolid's recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.
The secret to the filling is precooking the vegetables, a duo of chopped potatoes and creamy sauteed kale, before baking them in the enchiladas. If you were to put raw potatoes and kale in the tortillas, they'd likely turn out undercooked. And as for those tortillas, take it from Marcela: "Here's what's important in this recipe," she notes. "Dip the tortillas in hot oil first before dipping them in the salsa verde. This will ensure that they hold their shape." After blanketing the rolled tortillas with her jalapeno-laced tomatillo salsa verde, she finishes the enchiladas with cool crema and Monterey Jack cheese, which turns melty and gooey in the oven.