PANTRY DINNER: Potato and Kale Enchiladas

Through this #shelterinplace period, I'm alternating between vegetarian meals and dinners with meat. This turned out to be a wonder of a vegetarian recipe -- hearty but not heavy. When I found a can of green enchilada sauce lurking in my pantry, it inspired me to hobble together these comforting, no-one-missed-the-meat enchiladas. 

Crank up some Zhane and you'll be moving your groove thing through the entire preprapration. 

Ingredients

1 tablespoon grapeseed oil

1 small red onion, diced

5 small, waxy potatoes, peeled, cut into 1/2" pieces and par boiled

2 cloves of garlic, diced

2 teaspoon cumin powder

1 teaspoon smoky paprika

2 bunch Lacinato kale, chopped into ribbons

Sea salt and black pepper

½  cup sour cream

½ cup jack cheese

1 14 oz can green enchilada sauce

½ cup vegetable broth (or water)

10 corn tortillas

2 tablespoons feta cheese (for scattering)

Method

Heat oven to 350F. Lightly oil a 9x13 casserole dish and set aside. 

Heat oil in a large skillet over medium high. Add onion and saute for 3-5 minutes. Add garlic, cumin and paprika and cook for 1 minute longer. Add kale, potatoes and broth. Season with salt and pepper. Cook at a low simmer for 10-15 minutes, adding additional water or broth if needed. 

Add a ladle of enchilada sauce to the bottom of the prepared casserole dish. Remove pan from heat and fold in sour cream and cheese. Heat a griddle pan and lay corn tortillas on it 2-4 at a time (warming the tortillas this way will make them pliable so you can roll the enchiladas). Fill each tortilla with roughly 3 tablespoons of filling, laying each carefully in the casserole dish. Pour remaining enchilada sauce over top. Scatter feta cheese on top. Place in oven uncovered for 30 minutes. 

Serve with salsa and guacamole if you have. 

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