Easy Beef (or Chicken) and Kale Enchiladas
Time Required: 20 (30 min. total)

Ground beef has a way of dominating the flavors of things put with it.  In this case, a bunch of kale piggy backs inconspicuously with the beef into flour tortillas without any noticable taste difference to the enchilada, yet with a dramatic increase in nutrients like vitamins K,A, and C, as well as a host of other antioxidants.  Directions for using chicken instead or beef are at the end. This one got a thumbs up and a “Will you pass that tray again?” from all taste testers.


1 cup(s) onion -- diced
6 whole wheat tortillas -- or corn
1 1/2 lb(s) ground beef -- 4 c. or chicken for yield of 6
1/2 bunch kale -- julienned, cut fine
6 oz(s) mushrooms -- diced
2 garlic clove(s) -- crushed
14 oz(s) enchilada sauce
1 1/2 cup(s) shredded cheddar cheese -- use less if desired or substitute (see below)


Prep Work:  Chop kale.  Shred cheese if needed.

1.  Preheat oven to 350 degrees.  Saute onion in medium skillet on medium heat for 2 min., then add ground beef for 3 min.  Add kale, mushrooms, garlic and optional 1/4 cup nutritional yeast.  Cover with lid and cook just until meat is no longer pink, stirring at least every minute.  Stir in 1/3 cup of enchilada sauce, 1 tsp. salt and 1/2 tsp. pepper (for yield of 6).

2. Pour remaining enchilada sauce in another skillet and heat on low.  Grease bottom of 13x9 pan and place next to skillet of sauce.

3. Place one tortilla in warmed sauce, flip over with tongs or spatula and place in 13x9 pan. Fill with approx. 3/4 cup of meat mixture using a slotted spoon to drain liquid.  Roll tightly and place seam side down in pan. Repeat.

4.  Pour any remaining enchilada sauce over top of enchiladas. Sprinkle cheese over top and bake covered with aluminum foil for 15-20 min.

Serve with something fresh, like salad, seasonal fruit and/or a vegetable side dish. These enchiladas are best eaten the same day so that the tortillas don’t get soggy, or you can freeze them after completely cooled.

CHICKEN ENCHILADAS:  Replace beef with cooked and shredded or chopped chicken, adding it to skillet with the enchilada sauce, salt and pepper. One way to cook the chicken is to submerge one whole chicken with organs removed into a large soup pot filled to the top with water. Add some celery and carrots, then simmer for at a very low boil until meat begins to fall off the bones and legs move back and forth easily, approx. 60-90 min. Now you have approx. 4 cups of chicken AND a large quantity of delicious and nutritious chicken broth to freeze for later use!

EXTRA KALE?: Make OTL Super Nachos or marinate it and add to the salad you serve on the side.

OTL 2011


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