We had friends over for dinner the other night and since one of them is vegetarian, I set out to find something yummy to make. And boy did I find it!
These Green Goddess Enchiladas were fantastic, if I do say so myself!
I found the recipe on Pinterest and pinned it for a rainy day. I was so glad I chose to make these. I paired them with Spanish rice, grilled peppers, and margaritas. I served the meat eaters this amazing chicken enchiladas recipe so we could share sides. (
I’ll share that recipe soon Update: recipe is available here).
The ingredient list is a little intimidating, but that’s only because you are making your own sauce too. Generally you can just pick up a can of enchilada sauce to cut down on a few of the steps.
Starting with the enchilada filling, saute the canned goods until all of the liquid is evaporated. This is very important as the sauce is pretty runny to start so more liquid would be a bad thing.
Then, move on to making the sauce. Work in batches if your food processor is on the small side (like mine) or use the blender. Whatever’s easiest really. Looking at this photo, I probably could have blended mine a bit longer.
Fill your tortillas with your enchilada filling, wrap them up and put in your 9×13 baking pan. You’ll want to put some sauce on the bottom of the pan to keep these from sticking first. Like I said, the sauce will be runny, but will thicken while cooking.
I hope you enjoy these as much as we did. While not a staple in our house, I will definitely be making these again.
Green Goddess Enchiladas
Delicious vegetarian twist on enchiladas using kale, greek yogurt and chickpeas.
- 1 (14.5 oz) can chickpeas
- 1 small onion, diced
- 1 (10 oz) can Ro-tel diced tomatoes and chiles
- 1 cup canned corn
- 1/2 tsp dried oregano
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1 cup grated cheddar cheese
- 10-12 whole wheat flour tortillas
- 1 3/4 cup low sodium vegetable broth
- 1 cup nonfat Greek yogurt
- 1 bunch kale, stemmed
- 1 (4 oz) can green chiles
- 1 shallot, chopped
- In a large nonstick skillet, add 1 tablespoon olive oil and over medium-low heat, saute chickpeas, onion, Ro-tel, corn, oregano, 1 teaspoon salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
- In a blender or food processor, puree the vegetable broth, Greek yogurt, kale, chiles, and shallots. (There's a lot of stuff here so I'd recommend a blender if you have a small processor like I do. Or do it in batches.
- Preheat oven to 400 degrees F. Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with 1/2-3/4 cup of the sauce.
- Heat tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
- Stir 1/2 cup of cheese into the chickpea mixture. Add 1/2 cups of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
- Pour kale sauce evenly over top of enchiladas. It will be very thin, but don't worry, it will thicken as it cooks. Sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving.
Adapted from Eats Well With Others
Little Green Bow http://littlegreenbow.com/