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
3
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
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?
- Heat olive oil over medium heat until melted.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 enchiladas Amount Per Serving
- Calories
- 733
- Total Fat
- 31g
- Saturated Fat
- 17g
- Trans Fat
- 0g
- Cholesterol
- 51mg
- Sodium
- 2475mg
- Total Carbohydrates
- 85g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 27g
- WW Freestyle
- 23
3 Comments
Join the discussioncan you please add this to your once a month swap options?
Hi Lauren! Look for this recipe to be featured on the upcoming July 1st menus. It will be available to swap then!
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!