Green Meaty Kale Enchiladas 

These take a little bit longer to make than my usual recipes but so worth the time! You can also make the sauce a few days in advanced if you know you will be crunched for time! 

10 Anaheim chiles, tops cut 

1-5 Serrano peppers, tops cut 

30 tomatillo, peeled

1 large onion, cut into 1/4

4-6 garlic cloves 

3 tablespoons oil 

– Toss these together in large bowl. 

– Place in parchment covered pan and roast at 400 degrees until skins are nice and chared! Do not walk away …. Stay close and watch carefully! 

– Allow to cool for a few minutes and place everything in blender. 


1/2 bunch of cilantro 

1 teaspoon oregano

– Blend on high until nice and smooth. Set aside. 

Heat a large skillet and add: 

4 tablespoons oil

1 large onion, diced small

– Cook on low until the onions are soft and caramelized, please take your time and cook these low and slow…. It’s worth it.  It’s what I call “putting love in your food” you will taste the difference … I promise! 


1 pound of whatever ground meat you have … This recipe is delicious no matter what you use. 

– Break it up and cook until meat is nice and browned but still soft.


1 whole bunch of kale, chopped finely 

– Cook until the kale is soft and wilted. 

– Set aside. 

4-6 tablespoons oil 

12 organic corn tortillas 

– Start frying tortillas but only for a few seconds to soften up tortillas.  Stack on plate as you go and allow to cool in order to handle. 


3 cups Monterey Jack Cheese

– Place the green sauce in bowl . 

– Spread a ladleful of sauce on bottom of casserole pan. 

– Dip tortilla into sauce and spoon a couple spoonfuls of meat and onion mixture onto tortilla, sprinkle a little bit of cheese and roll. 

– Repeat this process until you have used up all the tortillas and meat mixture. 

– Spread 4 ladlefuls of sauce over the rolled enchiladas, sprinkle with the remaining cheese and cover with foil. 

– Bake for 30 minutes in a 375 degree oven or until the cheese is gooey and melted ! 





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