Wednesday, February 19, 2014

Potato and Kale Enchiladas

It's cold outside! And when it is cold, I seek comfort foods. Who couldn't find comfort in a Potato and Kale Enchilada?!  Potatoes, kale, and spicy sauce...oh my!

The idea came to me when I received samples of the Saucee sauces out of the San Francisco bay area. My last sauce to try was the Flax No. 5. The name is very deceiving. I was thinking flax seedy like sauce, but instead it was a burn-yo-butt off sauce. Made of just [organic] white vinegar, fresno chile peppers, garlic, sea salt, and flax seeds -- it turns out the flax seeds are more like an omega 3 booster rather than the flavor of the sauce. It is one of the hottest sauces I've ever had that isn't a "hot sauce" if you know what I mean. So I used it as an enchilada sauce and it was great, but hot! So I tempered the hot sauce with some guacamole and that balanced it out perfectly. Oh, and the organic Food for Life sprouted corn tortillas are a must! This is a cold, snowy, day meal that should satisfy anyone with a taste for hot stuff!

Potato and Kale Enchiladas
Serves 4 to 6

  • 4 small Yukon gold potatoes
  • 3 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bunch kale, washed, trimmed, and chopped finely
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable broth or water
  • 3 Tbsp lime juice
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 1/2 tsp salt
  • Saucee Flax No. 5 sauce (used as enchilada sauce)
  • 12 corn tortillas (I like Food for Life sprouted corn tortillas)
  • Guacamole

Preheat the oven to 375-degrees and have a shallow casserole dish ready that is at least 11 1/2 x 7 1/2 inches.

Dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.

Cook the olive oil and minced garlic in a saute pan over medium-low heat,  stirring occasionally until the garlic is sizzling and slightly browned, for just a few seconds. Add the kale and cumin, sprinkle with some salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, about 4 to 6 minutes.

Remove the lid and mix in the potatoes, vegetable stock or water, lime juice, pumpkin seeds, and salt. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

Put some of the Saucee sauce in a pie plate. Put a thin layer of the Saucee sauce in the casserole dish. Heat a pan big enough to heat tortillas. Take a corn tortilla, place it in the heated pan for 30 seconds, then flip it over and heat until the tortilla is soft and pliable. Drop the softened tortilla into the pie plate filled with sauce and allow it to get completely covered in sauce, then flip it over, and coat the other side. Now, place the tortilla in the casserole dish or on an additional plate. Run the potato and kale filling down the middle and roll it up. Place it seam side down in the casserole dish. Continue with the rest of the tortillas, tightly packing them next to each other in the dish.

Pour some sauce over the top (reserving some for later), cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes. Allow to cool slightly before serving. Top individual servings with any remaining Saucee sauce, warmed slightly. Finish with a scoop of guacamole.

Full Disclosure: Although the sauce was provided to me for free to review, that in no way influenced my veracious opinion.

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