Potato Kale Enchiladas with Roasted Chili Sauce
Infused with bold, smoky flavors and wholesome ingredients, these Potato Kale Enchiladas with Roasted Chili Sauce are a plant-based twist on a classic comfort food. The filling combines tender russet potatoes and vibrant kale sautéed with aromatic spices like cumin and smoked paprika, while the homemade roasted chili sauce, made with toasted guajillo and ancho chilies, delivers a rich, fiery depth. Wrapped in warm corn tortillas and baked to perfection, these enchiladas are both satisfying and nourishing. Perfect for family dinners or meal prep, this vegan recipe is easy to make and packed with flavor. Top with fresh cilantro for a pop of brightness, and enjoy a dish that’s sure to impress!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 4 cups Kale
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 12 Corn tortillas
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 2 medium Tomatoes
- 2 cups Vegetable broth
- 1 tablespoon Apple cider vinegar
- 0.25 cup Cilantro
- 0.5 teaspoons Black pepper
- Vegetable oil spray
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the potatoes into small 1-inch cubes. Boil them for about 8 minutes, or until fork-tender. Drain and set aside.
While the potatoes are boiling, remove the stems from the kale and chop the leaves into small pieces. Set aside.
In a large skillet, heat the olive oil over medium heat. Dice the onion and sauté it in the skillet for 3-4 minutes until translucent. Mince the garlic, add it to the skillet, and cook for an additional minute.
Add the chopped kale to the skillet. Cook, stirring frequently, for about 5 minutes until wilted.
Mix the cooked potatoes into the kale mixture. Add ground cumin, smoked paprika, and 1 teaspoon of salt. Stir well, then remove the skillet from heat and set aside as the filling.
To make the roasted chili sauce, remove the stems and seeds from the guajillo and ancho chilies. Toast the chilies in a dry skillet over medium heat for 1-2 minutes until aromatic, being careful not to burn them.
In the same skillet, char the tomatoes by cooking them over medium heat for 5-7 minutes, turning occasionally, until the skin is blistered.
Transfer the toasted chilies and charred tomatoes to a blender. Add the vegetable broth, apple cider vinegar, cilantro, 0.5 teaspoon of salt, and black pepper. Blend until smooth.
Pour the chili sauce into a small saucepan and simmer over medium heat for 10 minutes to allow the flavors to meld.
Lightly spray a large baking dish with vegetable oil. Pour a thin layer of the chili sauce onto the bottom of the dish to prevent sticking.
Warm the corn tortillas either in a dry skillet or in the microwave (covered with a damp paper towel) to make them pliable.
Spoon 2-3 tablespoons of the potato and kale mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining chili sauce evenly over the enchiladas, ensuring each is fully covered.
Bake the enchiladas in the preheated oven for 20 minutes, or until the edges of the tortillas are slightly crispy.
Serve hot, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 554.4 g | 202% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 40.2 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 9318 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
