Ingredients
Scale
- 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
Instructions
- Preheat oven to 375 degrees.
- To make the sauce, heat the olive oil and garlic over medium heat in a small saucepan. Stir until fragrant, about 1 minute.
- 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.
- 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.
- Set aside.
- 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.
- 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.
- 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).
- 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.
- Repeat until all of the filling has been used.
- Make sure the enchiladas are tightly packed to prevent them from falling apart when baked.
- Top with the remaining enchilada sauce and 1/2 cup cheese (if using).
- Bake for 20 minutes or until the cheese is bubbly and slightly golden brown.
- Remove from the oven and let cool for 10 minutes.
- Garnish with leftover cilantro, avocado and lime juice. Enjoy!
Notes
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!
Nutrition
- Serving Size: 2 enchiladas