We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    69
  • Email
    0

Kale and Corn Enchiladas

  • Prep 20 min
  • Total 35 min
  • Ingredients 8
  • Servings 2
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    69
  • Email
    0

Ingredients

1
tablespoon grape seed oil
2
cups kale, ribs removed
3/4
cup canned corn drained
1
cup sour cream
1
teaspoon bouillon
7
oz canned green salsa
6
corn tortillas
6
1” x 3”-inch strips manchego cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
754.0
% Daily Value
Total Fat
50.6g
78%
Saturated Fat
24.3g
122%
Cholesterol
112.0mg
37%
Sodium
1492.4mg
62%
Total Carbohydrate
58.1g
19%
Dietary Fiber
10.1g
41%
Sugars
11.2g
Protein
24.7g
% Daily Value*:
Vitamin C
141%
141%
Calcium
66.30%
66%
Iron
15.10%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Add chicken or turkey for a flavor variation.

Directions

  • 1 Preheat oven to 375° F.
  • 2 Heat oil in a large skillet over medium heat. Add kale and corn, and stir until kale has wilted. Stir in 3/4 cup sour cream and reduce heat to low. Add bouillon and bring to a simmer for 5 minutes.
  • 3 Spread 2 tablespoons of green salsa on the bottom of a small casserole dish.
  • 4 Heat corn tortillas, one at a time, on a skillet. Place each corn tortilla on the casserole dish and fill with 2 tablespoons of the kale-corn mixture and one strip of cheese. Roll and repeat with remaining ingredients. Pour remaining sauce over enchiladas.
  • 5 Bake in oven for 15 minutes or until cheese beings to melt. Remove from heat.
  • 6 Garnish with remaining sour cream and serve.

At least one day out of our week, we dedicate our dinner at home to a vegetarian meal. Everyone in my family loves enchiladas so I try to be as creative as possible when it comes to meatless enchilada recipes. This week, the focus of our dish was kale. Because kale is on the bitter side, it has to be massaged with olive oil if enjoyed in a salad. But in this case, the kale is cooked with grape seed oil, corn and sour cream to create a delectable enchilada filling full of flavor.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 20, 2016

At least one day out of our week, we dedicate our dinner at home to a vegetarian meal. Everyone in my family loves enchiladas so I try to be as creative as possible when it comes to meatless enchilada recipes. This week, the focus of our dish was kale. Because kale is on the bitter side, it has to be massaged with olive oil if enjoyed in a salad. But in this case, the kale is cooked with grape seed oil, corn and sour cream to create a delectable enchilada filling full of flavor.