Potato and Kale Enchiladas with Roasted Chile Sauce

  • Enchilada Chile Sauce:
  • 2 tablespoons grapeseed or olive oil
  • 1 onion, cut into small dice
  • 3 large green chiles (such as Anaheim or even Italian-style long green peppers), roasted, seed, peeled, and chopped coarsely)
  • 2-3 teaspoons chile powder, preferably ancho
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon marjoram or Mexican oregano (epazote)
  • 1 28oz can diced tomatoes with juice (roasted preferred)
  • 1 1/2 to 2 teaspoons salt
  • Potato and Kale Filling:
  • 1 pound waxy potatoes (Yukon gold or red)
  • 1/2 pound kale, washed, trimmed, and chopped finely
  • 3 tablespoons grapeseed or olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable broth or water
  • 3 tablespoons lime juice
  • 1/4 cup toasted pepitas (pumpkin seeds), chopped coarsely, plus additional for garnish
  • 1 1/2 teaspoons salt, or to taste
  • 12-14 corn tortillas

Roast the peppers for the enchilada sauce:

Preheat the oven to 425 degrees.

Cut the peppers in half lengthwise and remove the stem and seeds. Coat lightly with olive oil (a spray bottle is great for this) and place on a lightly greased baking sheet.

Roast 20 to 25 minutes, until skin is dark brown in spots.

If you would like to remove the skin, place the peppers in a paper or plastic bag the moment you remove them from the oven. Close the bag, and this will steam the peppers. When they have cooled for about 30 minutes, the skins can be peeled away easily.

Prepare the enchilada sauce:

In a large, heavy-bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.

Prepare the filling:

Peel and dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grapeseed oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.

Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

Create an enchilada assembly line:

Preheat the oven to 375 degrees.

Have ready a pie plate filled with about 3/4 cup of enchilada sauce, a casserole dish (at least 11 1/2 x 7 1/2 inches), a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan (for softening the tortillas), and the potato and kale filling.

Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

Now, place the tortilla either in the casserole dish (the easiest way) or on an additional plate. Layer it with another heated, sauce-covered tortilla or just use one per enchilada; either way, run the potato filling down the middle and roll it up. Continue with the rest of tortillas, tightly packing enchiladas next to each other.

Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.