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Kale & Mushroom Enchiladas Three Ways


  • For the sauce:
  • 2 Tablespoons olive oil
  • 2 cloves garlic
  • 1 Tablespoon flour
  • 1 cup vegetable stock
  • 1 Tablespoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup salsa verde
  • 1/2 cup Greek yogurt*
  • 1/4 cup cilantro
  • For the enchiladas:
  • 2 Tablespoons olive oil
  • 16 oz. portobello mushrooms, quartered and chopped
  • 1 bunch kale, destemmed and roughly chopped
  • 3 ears fresh corn (or 1 1/2 cups frozen), cut off the cob
  • 6 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 Tablespoon cumin
  • 1 cup shredded Monterey Jack cheese*
  • 10 whole wheat or corn tortillas


  1. Preheat oven to 375 degrees.
  2. To make the sauce, heat the olive oil and garlic over medium heat in a small saucepan. Stir until fragrant, about 1 minute.
  3. Add the flour and whisk for 1 minute. Add the vegetable stock and whisk until well combined and the mixture begins to simmer and thicken.
  4. Add cumin, salt and pepper. Take the sauce pan off of the heat and stir in the salsa verde, Greek yogurt (if using) and cilantro.
  5. Set aside.
  6. To make the enchiladas, heat the olive oil in a large saute pan. Add the mushrooms and saute until starting to cook through, about 4 minutes. Add the corn and continue sautéing, about 3-4 more minutes.
  7. Add the kale and quickly stir. Pour 1/4 cup water over the kale and cover with a lid. Keep covered for about 4 minutes or until the kale is slightly wilted.
  8. In a mixing bowl, add the mushrooms, corn and kale, as well as the green onions, cilantro and cumin; stir to combine. Add 1/2 cup of the cheese (if using). Add the shredded chicken (see note below).
  9. In the bottom of a greased casserole dish, ladle 1 cup of the enchilada sauce on the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down.
  10. Repeat until all of the filling has been used.
  11. Make sure the enchiladas are tightly packed to prevent them from falling apart when baked.
  12. Top with the remaining enchilada sauce and 1/2 cup cheese (if using).
  13. Bake for 20 minutes or until the cheese is bubbly and slightly golden brown.
  14. Remove from the oven and let cool for 10 minutes.
  15. Garnish with leftover cilantro, avocado and lime juice. Enjoy!


If vegan, omit the cheese.
You can add 2 cups of rotisserie shredded chicken to the enchilada filling. Or get creative and make 1/2 and 1/2 by adding 1 cup of shredded chicken to half of the filling!


  • Serving Size: 2 enchiladas

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