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!
- 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)
Preheat oven to 350 degrees. Have a 9 x 13 baking dish ready.
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.
Pour enough enchilada sauce into the 9 x 13 baking dish just to cover the bottom.
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.
Pour remaining enchilada sauce over the top of the enchiladas.
Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes.
After 20 minutes, remove the foil. Return to oven and bake for an additional 15 minutes.