recipes / Dinner / Salsa Verde Kale Enchiladas

Salsa Verde Kale Enchiladas

Warm and inviting these Salsa Verde Kale Enchiladas transform an everyday green into a dinner with some Mexican pizzaz.
4 Servings Meet The Cook LisaProfile Lisa Print
Salsa Verde Kale Enchiladas

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

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.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

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

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