Gangsta! Potato & Kale Enchilada Stacker
Watch me make this Vegan Inspired Dish on my YouTube channel:
1 Package Corn Tortillas
1 Can of your Favorite Enchilada Sauce (or homemade)
1 Lb of Potatoes (Yukon Gold) - should be a Waxy Variety - Peeled and cubed
1/2 Lb of Kale, washed, trimmed, and finely chopped
1 Can of your Favorite Enchilada Sauce (or homemade)
1 Lb of Potatoes (Yukon Gold) - should be a Waxy Variety - Peeled and cubed
1/2 Lb of Kale, washed, trimmed, and finely chopped
3 TBSP Olive Oil
1 TBSP chopped Garlic
1/2 TSP Ground Cumin
1/4 C. of Vegetable Stock
Optional - 1/2 C of Cheddar Cheese or Mozarella
Boil potatoes until fork tender and drain.
In a pan, sautee the Kale until slightly wilted
Put 3/4 of the potatoes in a bowl with the Vegetable stock and mash well. Add the remaining potatoes and mash coarsely. Add the Kale and mix.
Preheat oven to 350 degrees.
Heat a frying pan with Olive Oil. While it is heating, add a small amount of Enchilada sauce to the bottom of your baking pan. Pour some of the sauce into a bowl. Dip one tortilla at a time on both sides and pan fry lightly.
This is where you will begin stacking your ingredients. One layer of tortilla, layer of potato mixture, another layer of tortilla, until you have used up the potato mixture. Pour any remaining enchilada sauce over the top. If you are using cheese, put a generous layer of cheese across the top.
Cover and Bake stacker for 45 minutes.
Enjoy!
1 TBSP chopped Garlic
1/2 TSP Ground Cumin
1/4 C. of Vegetable Stock
Optional - 1/2 C of Cheddar Cheese or Mozarella
Boil potatoes until fork tender and drain.
In a pan, sautee the Kale until slightly wilted
Put 3/4 of the potatoes in a bowl with the Vegetable stock and mash well. Add the remaining potatoes and mash coarsely. Add the Kale and mix.
Preheat oven to 350 degrees.
Heat a frying pan with Olive Oil. While it is heating, add a small amount of Enchilada sauce to the bottom of your baking pan. Pour some of the sauce into a bowl. Dip one tortilla at a time on both sides and pan fry lightly.
This is where you will begin stacking your ingredients. One layer of tortilla, layer of potato mixture, another layer of tortilla, until you have used up the potato mixture. Pour any remaining enchilada sauce over the top. If you are using cheese, put a generous layer of cheese across the top.
Cover and Bake stacker for 45 minutes.
Enjoy!
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