Meals like this are something I turn to when I feel like I need a detox. This past weekend? Well, we’ll just say there may or may not have been some fried macaroni & cheese balls consumed. And while they were absolutely worth every bite, it’s just something I just can’t do every day. Bring on the fresh, wholesome food!
This recipe comes from Joanne at Eats Well with Others. Truthfully, the first time I made these I had some reservations about how the sauce would end up. There really was no reason to be worried, and it’s a recipe that has been repeated more than once around here. Even if it’s not so photogenic, these have become one of our favorite types of enchiladas. Rather than a traditional enchilada sauce, the tortillas are topped with a mixture of blended broth, kale, Greek yogurt, green chiles, and scallions. I promise you really won’t taste “greens” in the final dish. As a note, the mixture will be thin after you first blend it, but it condenses well in the oven to form almost a second layer over the tortillas.
I usually stay pretty true to Joanne’s recipe when I make these, subbing only canned beans for the dried to aid in the preparation time and upping the amount of chopped green chiles. It is a pretty simple process, and most of the time spent is actually bake time. One thing I can tell you about this dish is that it is totally a stick-to-your-ribs meal! Leftovers for lunch are great because if I eat this at noon, I’ll actually make it to a respectable dinner time before I’m ravenous (I mean really, anyone else always get hungry at 3:00pm?). Healthy + filling. Do I really need to convince you any more? Enjoy!
1 cup canned chickpeas (garbanzo beans), can used dried beans that have been soaked and cooked until tender
1 small onion, diced
1 (10 oz) can diced tomatoes with green chiles, undrained
1 cup frozen corn
1/2 tsp. dried oregano
kosher salt and black pepper
1 cup grated reduced-fat cheddar cheese (Cabot brand is what I like)
10-12 corn tortillas
1-3/4 cup low-sodium vegetable broth
1 cup nonfat Greek yogurt
1 bunch kale, tough stems removed
1 (7 oz) can chopped green chiles, drained
2 scallions, chopped
Preheat the oven to 400 degrees. Spray a 9×13-inch baking dish with nonstick spray and set aside.
Heat a large non-stick skillet over medium-low heat. Spray with nonstick cooking spray. Saute chickpeas, onion, corn, chopped tomatoes with green chiles, oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper for 5-6 minutes or until all the liquid from the tomatoes has evaporated, stirring often. Remove the mixture from the heat. Stir in 1/2 of of the grated cheese and set aside.
In a blender or food processor, add the vegetable broth, yogurt, kale, green chiles, and scallions. Lightly cover the bottom of the prepared baking dish with about 1/2 cup of the sauce.
Cover the corn tortillas with a damp paper towel and microwave for 30 seconds to warm. Fill each tortilla with a scant 1/2 cup of filling and roll tightly. Place in the baking dish seam-side down. If any filling remains, layer on top of the rolled tortillas or set aside for another use. Pour the remaining kale sauce evenly over the tortillas. Top with the remaining 1/2 cup of cheddar cheese. Bake for 25 minutes or until the sauce is thickened and bubbly. Allow to sit for 5 minutes before serving.