After all of the Cinco de Mayo celebrating in the last week, I was hesitant to share an enchilada recipe. I thought maybe you were tired of cheesy, saucy, Mexican food. That could happen, right?
Then I noticed my kale plants had been growing like weeds, very fast-growing weeds! All of the rain we have had here apparently has fed my kale well and the plants have gone from tiny transplants to robust plants. Soon I’ll be harvesting kale. Perhaps you will be, too, and you’ll need lots of recipes to use your kale. It’s a generous plant, kale, and soon it will be all about kale smoothies, kale salads, kale enchiladas…
These enchiladas come together very quickly and make a great weeknight dinner. While I’ve used canned enchilada sauce, it can be tricky to find one that is gluten-free. I recommend The Gluten-Free Homemaker’s Enchilada Sauce if you have a few moments to make your own. Linda’s recipe is very easy and uses ingredients common in the kitchen pantry. Make it vegetarian buy using vegetable broth instead of chicken broth and you’re all set!
I’ve used Daiya wedges for cheese in this recipe. While they do make shredded cheese, I like the flavor of the Jalapeno Garlic Havarti. I also think shredding the wedges provides a better melting cheese than buying the shreds.
Kale, Cheese and Onion Enchiladas, Gluten-Free and Dairy-Free!
Ingredients
- 1 large yellow onion , sliced
- 1 bunch , 6 to 8 stems, kale, removed from stems and roughly chopped
- 2 cloves garlic , minced
- 1-19 oz . can gluten-free enchilada sauce or 1 batch of The Gluten Free Homemaker's Enchilada Sauce
- 2 - 7.1 ounce wedges Daiya Jalapeno Garlic Havarti cheese , shredded
- 12 small corn tortillas (look for simple ingredients--only corn, lime and water is preferable)
Instructions
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Preheat oven to 350 degrees. Have a 9 x 13 baking dish ready.
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In a large skillet, water saute the onion until it is transparent. Add the kale and garlic, tossing until kale has softened. Remove from heat and set aside.
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Pour enough enchilada sauce into the 9 x 13 baking dish just to cover the bottom.
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In each tortilla, place the kale, onion and garlic mixture. Sprinkle cheese over the top. Roll and place seam side down in the baking dish. Repeat until you have 12 enchiladas. You will use approximately 2/3 of the cheese filling the enchiladas.
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Pour remaining enchilada sauce over the top of the enchiladas.
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Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes.
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After 20 minutes, remove the foil. Return to oven and bake for an additional 15 minutes.
Looks amazingly tasty. Going to post a recipe for potato, leek, roasted squash, shitake zuppa, well as soon as I figure out why comments aren’t working properly a the new blog.
Everything about this sounds wonderful. Best of luck figuring out the comments on the new blog. What platform did you decide to go with?
comments fixed. as of now RapidWeaver.
BTW… the stock was 1/2 Horcahta & 1/2 water.
You used horchata for stock? BRILLIANT!
yup.
Does John eat carne?
No, John doesn’t eat anything with a face from land or sea. He’s not fond of anything from the sea, even without a face, like nori or sea vegetables. But cheese and eggs are fine in his book. 🙂
We made these last night!!! DELICIOUS!!! But we made a few changes…we boiled several chicken breasts, shredded & seasoned, and added them to the veggies and cheese. I also did half yellow onion and half red onion. YUMMMM! Definitely a new favorite!
Love, love, love hearing this, Dana! This is my hope with the recipes I create, that folks like you will take them and make them their own, modifying to fit their dietary needs. I can imagine the combination of yellow and red onion was delicious. I’m trying that next time I make these!
I love the recipe, including the link to homemade green sauce and I like another, have added shredded chicken. (I live with a son- in- law that doesn’t consider it a meal unless it DOES include something that had a face, but I do appreciate knowing the vegan options.) I would however appreciate a weight or measure for the cheese. I choose to use goat cheese on hand, and have no idea what a “wedge” of imitation cheese would amount to, grated or otherwise. I just guestimated, but a measure of some kind for “alternative” cheese would be helpful. Thank you.
Hi Karen. Thanks for your comment. Goat cheese sounds delicious in these! Daiya wedges,the non-dairy cheese I use, are 7.1 ounces each. I hope that helps. 🙂