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Kale and Corn Enchiladas
Prep 20min
Total35min
Ingredients8
Servings2
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.
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Ingredients
1tablespoon grape seed oil
2cups kale, ribs removed
3/4cup canned corn drained
1cup sour cream
1teaspoon bouillon
7oz canned green salsa
6corn tortillas
61” x 3”-inch strips manchego cheese
Directions
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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.
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Add chicken or turkey for a flavor variation.
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No nutrition information available for this recipe
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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.
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