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  • March 13, 2020 2 min read


       Enchilada Sauce

    • 2 T olive oil
    • 1 yellow onion, diced
    • 3 large green chiles, roasted and chopped. 
    • 2 tsp chile powder
    • 1 1/2 tsp cumin
    • 1 tsp oregano
    • 1 can diced tomatoes (28 oz)
    • 1 tsp organic sugar
    • 1 1/2 tsp salt

       Potato Kale Filling

    • 1 lb potatoes
    • 3 T olive oil
    • 4 cloves garlic, diced
    • 1/2 lb kale
    • 1/2 tsp cumin
    • 1/4 cup vegetable broth
    • 3 T lime juice
    • 1/4 cup toasted pepitas, chopped
    • 1 1/2 tsp salt
    • 12 corn tortillas


    In a large saucepan, saute the onion in oil for 2 min and then add the remaining sauce ingredients and bring to a mild simmer for 10 min. Turn off heat and let sit until cool enough to puree in a blender. For the filling, peel and dice the potatoes and place in a large pot with salted water and simmer for 12 min or until fork tender.

    Drain and then use the saucepan to heat the garlic in oil for 30 seconds, then add the kale and cook for an additionally 4 min on low heat. Mix all the ingredients together and then begin mashing the potatoes. Cook another 3 min or until the broth has absorbed then ladle into the tortillas and bake in a casserole dish at 375 degrees for 25 minutes. 


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