Kale Potato Enchiladas Verdes
Ingredients
- Salt
- 2 pounds husked and rinsed tomatillos
- 2 cloves garlic
- 1 large bunch fresh cilantro, thick stems removed
- 1 large jalapeno (optionally seeded)
- 1/4 large white onion
- 2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 large onion, chopped
- 2 cups loosely packed chopped kale (thick stems removed)
- 1 tablespoon unsalted butter
- 1/2 cup Mexican crema
- 1 1/4 cups shredded Monterey Jack cheese
- Nonstick cooking spray, for spraying the baking dish
- Vegetable oil, for frying the tortillas
- 10 tortillas
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