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Nutrition Facts
Serving Size 465 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 75 mg 25%
Sodium 1090 mg 45%
Total Carbohydrate 57 g 19%
Dietary Fiber 13 g 52%
Sugars 4 g
Protein 31 g
Vitamin A 370% Iron 50%
Vitamin C 250% Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Kale and Green Chili Enchiladas
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp extra virgin olive oil
1 Tbsp garlic, minced
2 bunches of lacinato kale, chopped thin
12 Oz pico de gallo
4 Oz chopped green chilies, diced
15 Oz black beans, rinsed and drained
1 Tsp cumin
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
12 tortillas
1 Central Market Roasted Tomatillo Salsa
4 cup(s) colby jack cheese, shredded
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Instructions

1
Preheat oven to 375°F.
2
In a large sauté pan add olive oil and garlic and stir-fry 1 minute. Add kale, pico de gallo, green chilies and black beans and continue to cook until liquid starts to evaporate.
3
Add in cumin, and salt and pepper. Mixture should cook until all liquid is evaporated and kale is wilted and soft.
4
Place spoonful of kale mixture in the middle of each tortilla and sprinkle with an equal amount of cheese. Roll up and place in a baking dish.
5
Cover rolled enchiladas evenly with salsa and cheese.
6
Bake 15 to 20 minutes or until cheese is melted and slightly browned.
7
Allow to cool slightly before serving and garnish with fresh cilantro or green onions if desired.

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