It was just this past July that I made my first enchilada meal… and hated it. I could tell I used a well-created recipe, and that I executed it decently too (the chicken especially was awesome!), but I just was not a fan. My theory was that maybe I didn’t like the Old El Paso enchilada sauce from the grocery store, but it was still hard to tell.
Well, surprisingly, I decided to attempt enchiladas again. The situation came about when I was flipping through a cookbook that my brother-in-law, Brian, gave me called Simply In Season. It’s a really great cookbook, and this is the first recipe that I’ve tried out. The book is organized by season, and encourages you to use ingredients that are fresh and available. If you are a part of a CSA, I definitely think you need to buy this! It probably would help with those ingredients you get that you don’t know how to use. I guess I was craving the challenge that people get when they are a part of a CSA, so I bought some kale recently from our Farmer’s Market. I opened up Simply In Season to the “Autumn” section, and was intrigued by a recipe for Kale Enchiladas… and that is how this meal came about.
First of all, this recipe was SO much better than the other one! The final result photos make the two meals look exactly the same, but the sauce truly makes a difference! I really think making your own sauce is the key, and now I want to go back and remake the chicken enchiladas. As you’ll see in this recipe, all you have to do for the enchilada sauce is mix tomato sauce with with some taco seasoning (I also added some cayenne pepper and chili & garlic sea salt). So easy.
Kale Enchiladas, from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert
1 pound / 500 g Swiss chard or kale
Rinse and remove stems. Finely chop leaves and set aside. Finely chop stems.
2 onions (diced)
2 cloves garlic (minced)
In deep frypan sauté in 2 teaspoons oil with chopped stems until softened, 10 minutes.
1 teaspoon ground cumin
1/4 teaspoon pepper
Add with chopped greens. Cook until greens are wilted, 5 minutes. Add water if necessary. Remove from heat.
1 1/2 cups / 350 ml ricotta cheese or cottage cheese
Mix in. Set aside.
3 cups / 750 ml tomato sauce
2 tablespoons taco seasoning
Combine and pour 1 cup / 250 ml sauce in bottom of a 9 x 13 / 3.5 L baking pan.
8 corn or flour tortillas
If using corn tortillas, fill a shallow bowl or pie pan with boiling water; dip each tortilla in water to soften, 10-15 seconds. Spoon greens/cheese mixture into tortillas, roll up, and place seam-side down in a baking pan. Pour remaining sauce evenly on top, covering all tortilla edges. Cover and bake in preheated oven at 350F / 180C for 40 minutes.
1 cup / 250 ml cheese (shredded)
Sprinkle on top. Bake uncovered another 10 minutes.