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Salsa Verde Kale Enchiladas

Salsa Verde Kale Enchiladas

Salsa Verde Kale Enchiladas


Lisa @ Onceamonthmeals.com


  • 1 Tablespoons olive oil
  • 1.5 cups kale, roughly chopped
  • 0.5 cups red onion, diced
  • 1 cups hashbrown potatoes, shredded
  • 1 teaspoons salt
  • 0.5 teaspoons pepper
  • 8 whole wheat tortillas
  • 0.5 cups salsa verde #1
  • 1 cups colby jack cheese #1
  • 1 cups salsa verde #2
  • 1 cups colby jack cheese #2


Heat olive oil over medium heat. Add kale and red onion and saute until kale is wilted and red onion is translucent, about 5-6 minutes. Add hashbrown potatoes, salt and pepper and stir to evenly combine. Divide mixture evenly between tortillas, spreading down the middle. Evenly spread salsa verde #1 over the top and follow with colby jack cheese #1. Roll tortilla shells up enchilada style and place in 8×8 baking pan. Pour salsa verde #2 over enchiladas and top with colby jack cheese #2. Cover with foil. Bake at 350F for 35 minutes, or until heated through.

Freezing Directions:

Prepare enchiladas per above directions, but do not bake. After covering the pan with foil, label and freeze. TO SERVE: Thaw. Bake covered at 350F for 35 minutes, until heated through.

Servings:  4 (2 per serving)

**conversion chart image provided by Erik Spiekermann

3 Responses to “Salsa Verde Kale Enchiladas”

  1. Lauren says:

    can you please add this to your once a month swap options?

  2. kaye says:

    we loved this recipe! the few alterations we made were leaving out the cheese and using corn tortillas so the meal would be vegan and gf for our family. i made my own homemade hash browns, and reduced the amount of spice in my verde sauce for the kids’ tastes. definitely making this meal again!

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