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Potato, Mushroom and Kale Enchiladas

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Potato, Mushroom and Kale Enchiladas

Adventures in vegetarianism continued…These potato, mushroom enchiladas (with kale) are a mashup of a recipe my friend Theresa passed along and something similar that I had in West Virginia last week (because cheese)….yum!

Potato, Mushroom and Kale Enchiladas


Potato, Mushroom and Kale Enchiladas

August 8, 2017
: 4
: 20 min
: 40 min
: 1 hr
: Medium


  • 4 large Yukon Gold Potatoes
  • 1 Yellow Onion (diced)
  • 2 cloves Garlic (minced)
  • 8 oz Mushrooms
  • 3/4 cup Low Sodium Vegetable Broth
  • 1 tsp Pickled Jalapenos (minced)
  • 1 tsp Chili Powder
  • Pepper to taste
  • 1 handful Kale (sliced)
  • 2 1/2 cups Enchilada Sauce
  • 8 Tortillas
  • Step 1 Preheat oven to 350 degrees
  • Step 2 Boil potatoes in enough water to cover for 5 minutes, drain.
  • Step 3 Saute onion and garlic in 1/4 cup broth until softened
  • Step 4 Add another 1/4 cup broth and mushrooms, cook till softened
  • Step 5 Add last 1/4 cup of broth, spices, and potatoes
  • Step 6 Stir until heated through and bubbly
  • Step 7 Stir in kale and remove from heat
  • Step 8 Lay potato mixture down center of each tortilla and roll
  • Step 9 Coat bottom of baking dish with some sauce, lay each enchilada, seam side down.
  • Step 10 Cover with remaining sauce
  • Step 11 Cover dish with foil and bake for 30 min, removing for final 5 minutes to brown top.


Potato, Mushroom and Kale Enchiladas

Enchilada Sauce
8oz can of Tomato Sauce
1.5 Tablespoons of Chili Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/8 teaspoon Ground Pepper
2 Tablespoons Cornstarch


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