Potato Kale Enchiladas With Roasted Chili Sauce

Name: Potato Kale Enchiladas With Roasted Chili Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 794 grams diced tomatoes with juice (roasted preferred); 6 teaspoons chili powder , preferably ancho; 12 corn tortillas; 4 garlic cloves , minced; 3 larges green chilies , roasted, seeded, peeled (such as Anaheim or even Italian-style long green peppers); 2 teaspoons ground cumin; 227 grams kale , washed, trimmed, and chopped finely; 3 Tbsps lime juice; 2 Tbsps olive oil; 1 onion , cut into small dice; 1 teaspoon marjoram or Mexican oregano (epazote); 59 milliliters toasted pepitas, chopped coarsely, plus additional for garnish (pumpkin seeds, page XX); 2 teaspoons salt (to taste); 1 teaspoon sugar; 59 milliliters vegetable stock or water; 454 grams waxy potato (Yukon gold or red)

Potato Kale Enchiladas With Roasted Chili Sauce might be just the main course you are searching for. One portion of this dish contains approximately 58g of protein, 52g of fat, and a total of 1876 calories. This gluten free and vegan recipe serves 1. It will be a hit at your The Super Bowl event. If you have kale, mexican oregano, vegetable stock, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Potato Kale Vegetarian Enchiladas with Roasted Chili Sauce, Potato Chard Vegan Enchiladas with Roasted Chili Sauce, and Roasted Vegetable Enchiladas w/ Sweet Corn Chili Sauce.

Ingredients

Servings:

794grams

diced tomatoes with juice (roasted preferred)6teaspoons

chili powder , preferably ancho 12

corn tortillas 4

garlic cloves , minced 3larges

green chilies , roasted, seeded, peeled (such as Anaheim or even Italian-style long green peppers)2teaspoons

ground cumin 227grams

kale , washed, trimmed, and chopped finely 3Tbsps

lime juice 2Tbsps

olive oil 1

onion , cut into small dice 1teaspoon

marjoram or Mexican oregano (epazote)59milliliters

toasted pepitas, chopped coarsely, plus additional for garnish (pumpkin seeds, page XX)2teaspoons

salt (to taste)1teaspoon

sugar 59milliliters

vegetable stock or water 454grams

waxy potato (Yukon gold or red)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.