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Potato and Kale Enchiladas with Roasted Chile Sauce Recipe

Looking for an easy Potato and Kale Enchiladas with Roasted Chile Sauce recipe? Learn how to make Potato and Kale Enchiladas with Roasted Chile Sauce using healthy ingredients.

Submitted by aech

Makes 6 servings

From Veganomicon, p. 162 This also calls for 1 tsp sugar in the sauce and 1/2 tsp cumin in the potato filling, which I forgot.

Recipe Ingredients for Potato and Kale Enchiladas with Roasted Chile Sauce

5 tbsp olive oil
1 onion, diced
2 tsp chili powder
1 1/2 tsp cumin
1 tsp marjoram
28 oz diced roasted tomatoes with green chiles
1 1/2 tsp salt
3 potatoes, peeled and diced
1/2 lb kale, finely chopped
5 cloves garlic, minced
1/4 c water
1 1/2 tbsp lime juice
1/4 c toasted pepitas, chopped
1 tsp salt
10 corn tortillas

Recipe Directions for Potato and Kale Enchiladas with Roasted Chile Sauce

  1. Preheat the oven to 375 F and have ready a shallow casserole dish.

  2. Prepare the enchilada sauce first: In a large heavy-bottomed saucepan over medium heat, saute the onions in 2 tbsp oil 4-7 min, until softened. Add the remaining sauce ingredients (chili powder, cumin, marjoram, tomatoes, and 1 1/2 tsp salt), bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even.

  3. Prepare the filling: Peel and dice the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook 3 tbsp olive oil and the minced garlic in a pot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly brown. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4-6 min.

  4. Remove the lid and mix in the potatoes, water, lime juice, pepitas, and 1 tsp salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3-4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

  5. Create an enchilada assembly line:

  6. Have ready a pie plate filled with about 3/4 c sauce, a casserole dish, a stack of tortillas, a lightly greased and heated griddle, and the potato/kale filling.

  7. Ladle a little bit of the sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the griddle for 30 seconds and then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow to get completely covered in sauce, flip it over, and coat the other side.

  8. Now, place the tortilla either in the casserole dish or on an additional plate. Run the potato filling down the middle and roll it up. Continue with the rest of the tortillas, tightly packing the enchiladas next to each other.

  9. Pour about a cup of sauce over the top (reserving some for later), cover tightly with foil, and bake for 25 min. Remove the foil and bake for another 10-15 min, until the edges of the tortillas poking out of the sauce look just a little browned. Allow to cool slightly before serving.

  10. Top individual servings with any remaining sauce, warmed slightly.


Potatoes, Vegetables, Main Dish, American-Southwestern, Mexican, Bake, Boil, Saute, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 372.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 130% Vitamin C 128%
Calcium 14% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • No cholesterol
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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