Salsa Verde Kale Enchiladas

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

Heat olive oil over medium heat until melted. 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 8x8 baking pans. Pour salsa verde #2 over enchiladas and top with colby jack cheese #2. Cover with foil. Bake covered at 350F for 35 minutes, until heated through.

Freezing Directions

Heat olive oil over medium heat until melted. 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 8x8 baking pans. Pour salsa verde #2 over enchiladas and top with colby jack cheese #2. Cover with foil, label, and freeze.

Serving Day Directions

Bake covered at 350F for 35 minutes, until heated through.

Nutritional Information

Not Available

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About This Recipe

Warm and inviting these Salsa Verde Kale Enchiladas transform an everyday green into a dinner with some Mexican pizzaz.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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