Cinco de Mayo Celebrations: Leafy Greens and Cortido Enchiladas

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Comments   |   Recipes For Health

These vegetarian enchiladas make great use of seasonal chard or kale. They’re light on the stomach and are topped off with a great zesty sauce made with Cortido Kraut and fresh cilantro! They are a perfect foundation for your Cinco de Mayo party or any casual dinner this season.

 

Leafy Greens and Cortido Enchiladas

For the enchiladas:

  • 1 lb. swiss chard or kale
  • 1 Tbsp butter or coconut oil
  • 2 yellow onions
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups ricotta or cottage cheese
  • 3 cups tomato sauce
  • 2 Tbsp taco seasoning (see below to make your own)
  • 8 – 10 corn tortillas
  • 1 cup mozzarella cheese, shredded

For the sauce:

  • 1 cup Cortido Sauerkraut
  • 1 tsp fresh lime juice
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup raw pumpkin seeds
  • 1/4 cup Cotija cheese

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish and set aside.

Pull the chard or kale from the stalk, wash and set aside. Heat a large pan over medium heat and melt the butter or coconut oil. Add the onions and sauté for 10 minutes until soft and beginning to caramelize. Add the garlic and sauté for another 3 minutes until fragrant. Add the chard/kale, cumin, salt and pepper and sauté until greens are wilted, about 5 minutes. Remove from heat and add the ricotta or cottage cheese and stir to incorporate.

In a separate bowl combine the tomato sauce and taco seasoning. Pour one cup of the sauce into the greased baking dish.

Fill a shallow bowl with boiling water and dip each corn tortilla into the hot water for about 10 seconds to soften. Remove and spoon a generous heap of the greens mixture into the center of each. Roll the tortilla around the greens mixture to form a log shape and lay, seam side down, in the baking dish atop the tomato sauce. Repeat until all tortillas have been filled and are lined up next to one another in the pan. Pour the remaining tomato sauce over the tortillas and use a soft spatula to spread evenly and ensure all tortilla edges are coated with sauce.

Cover with foil and bake for 40 minutes. Remove foil, sprinkle the mozzarella on top and bake for another 10 minutes until cheese is melted and bubbly. Remove from the oven and let cool while making the sauce.

To make the sauce, combine all ingredients  in a standing blender and pulse until combined and smooth. Season to taste with salt and pepper if needed.

Serve enchiladas with a drizzle of the sauce over each serving and enjoy!

(Taco seasoning: combine 1/4 cup chili powder, 3 Tbsp cumin, 2 Tbsp dried oregano, 2 Tbsp ground coriander, 1 Tbsp garlic powder and 1/2 tsp ground red pepper.)

Happy Cinco de Mayo!


Recipe adapted from original found in Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert