Naturopathic Cancer Treatment Provider for over 25 years
May brings us Cinco de Mayo, a great reminder that we have delicious mexican traditions in this country. Traditionally mexican food is made with a lot of carbs (hello tortillas) and dairy, and less vegetables. This vegetable enchilada recipe is a great way to enjoy mexican flavors while also giving your body what it needs to perform its best. It's loaded with vitamin A, potassium, and antioxidants.
Butternut Squash & Kale Enchiladas
SERVES 6 TO 8
3 cups Butternut Squash Mash (page 702)
7 cups packed stemmed curly kale (from 1 to 2 bunches),
chopped into bite-size pieces
2 tablespoons extra-virgin olive oil
4 ounces crumbled goat cheese
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups Salsa Verde (page 827)
or Creamy Roasted Poblano Salsa (page 825)
1 dozen 6-inch corn tortillas
1 to 2 cups shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the oven to 400°.
2. In a large skillet over medium heat, cook the kale in olive oil until slightly tender and turning bright green, about 3 minutes.
3. In a large bowl, combine the kale with the mashed squash, crumbled goat cheese, salt and pepper.
4. Wrap the tortillas in foil and warm them in the oven until pliable, about 10 minutes. Meanwhile, pour just enough of the salsa into a 3-quart casserole dish to coat the bottom.
5. Spoon a heaping 1⁄4 cup of filling onto each tortilla, rollup and place seam side down on top of the salsa in the casserole dish, lining up the enchiladas side by side. Pour half of the remaining salsa over the enchiladas and top with the shredded cheese.
6. Cover the casserole dish with foil and bake for 30 minutes. Uncover and bake for about 15 minutes longer, until the cheese begins to brown slightly. Serve the remaining salsa with the hot enchiladas.
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