Salsa Verde Kale Enchiladas

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Salsa Verde Kale Enchiladas

Lisa
The Cook
4 Servings
11 Ingredients
0 Comments
Warm and inviting these freezer friendly Salsa Verde Kale Enchiladas transform an everyday green into a dinner with some Mexican pizzaz.
4 Servings
11 Ingredients
0 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 ½ cups chop Kale
  • ½ cups dice Onion, Red
  • 1 cup Hashed Brown Shreds, Frozen
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 8 individual Flour Tortillas, Whole Wheat (10-inch/Large)
  • ½ cups Salsa Verde #1
  • 1 cup Shredded Colby Jack Cheese #1
  • 1 cup Salsa Verde #2
  • 1 cup Shredded Colby Jack Cheese #2

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil over medium heat until melted.
  2. Add kale and red onion and saute until kale is wilted and red onion is translucent, about 5-6 minutes.
  3. Add hashbrown potatoes, salt and pepper and stir to evenly combine.
  4. Divide mixture evenly between tortillas, spreading down the middle.
  5. Evenly spread salsa verde #1 over the top and follow with colby jack cheese #1.
  6. Roll tortilla shells up enchilada style and place in 8x8 baking pans.
  7. Pour salsa verde #2 over enchiladas and top with colby jack cheese #2.
  8. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake covered at 350F for 35 minutes, until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil over medium heat until melted.
  2. Add kale and red onion and saute until kale is wilted and red onion is translucent, about 5-6 minutes.
  3. Add hashbrown potatoes, salt and pepper and stir to evenly combine.
  4. Divide mixture evenly between tortillas, spreading down the middle.
  5. Evenly spread salsa verde #1 over the top and follow with colby jack cheese #1.
  6. Roll tortilla shells up enchilada style and place in 8x8 baking pans.
  7. Pour salsa verde #2 over enchiladas and top with colby jack cheese #2.
  8. Cover with foil.
  9. Bake covered at 350F for 35 minutes, until heated through.

Nutrition Facts

  • Not available.

3 Comments

Join the discussion
  1. 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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