Kale & Mushroom Enchiladas

Serving Size
1 dish
Prep Time
15 min
Cook Time
30-35 min
Kale & Mushroom Enchiladas

Nutrition Information

Calories 193.9
Fat 5.8 g
Saturated fat 1.2 g
Polyunsaturated fat 1.4 g
Monounsaturated fat 2.8 g
Cholesterol 2 mg
Sodium 107.6 mg
Carbs 31 g
Fiber 5.3 g
Protein 7.2 g
Health Benefit
Add to Shopping List
  1. Filling: In a large saucepan, heat 2 tablespoons olive oil, 1/2 onion, and 2 cloves garlic until onions are soft, about 4 minutes. Add mushrooms and sauté for 6 minutes. Stir in baby kale and water and cook for 2 minutes or until greens are wilted. Set aside.
  2. Salsa: Combine tomatillos, 1/2 onion, cilantro, lime, jalapeño, 2 cloves garlic, vegetable broth, and 1 teaspoon olive oil in a medium bowl. Cover the bottom of a 9x13 glass or ceramic baking dish with a thin layer of salsa and preheat oven to 400F.
  3. Microwave tortillas on high for 30 seconds to soften, spoon 2 tablespoons of filling into the center of tortillas, and carefully roll up. Put enchiladas in baking dish with folded sides down, and cover evenly with salsa.
  4. Cover with foil and bake for 25-30 minutes. Remove foil, sprinkle with cheese, and return to oven for 5 minutes before serving.
  5. Handy Hint: Zapping tortillas in the microwave makes them more pliable—much easier to work with when making your roll-ups!
Jackie Gentilesco