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Potato and Kale Enchiladas

Kristina Navarro

All seasons

Download the recipe + market shopping list.


For the filling:

  • 1 pound potato, peeled, if desired, but not necessary
  • 1 tablespoon olive oil
  • 1 shallot
  • 2 cloves garlic
  • 1 bunch kale greens, stems removed, roughly chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • Salt and pepper

For the enchiladas:

  • 8 corn tortillas


Prepare the filling:

  1. Bring a large pot of water to a boil. Add potatoes and boil until they are fork tender. Remove from water and let cool slightly. Place potatoes in a bowl and mash with a potato masher. Set aside.
  2. In a pan, heat olive oil and sauté garlic and shallots until soft. Add kale and sauté until wilted. Remove from heat and mix in with the potatoes.
  3. Add cumin, chili powder, oregano, and salt and pepper to taste.

Assemble the enchiladas:

  1. In a shallow dish, pour about half the jar of Tomato Bliss Roasted Tomato Salsa Verde. Add 2 tablespoons of water to thin it out.
  2. Place 1 tortilla in the salsa and coat on both sides. Place on a cutting board and fill with 2-3 heaping spoonfuls of filling. Roll up the tortilla and place it seam side down in an 8 x 8 baking dish. Repeat with the rest of the tortillas
  3. Pour the rest of the jar of salsa on top of the enchiladas, cover, and bake in a 350 degree oven for 20 minutes.
  4. Remove from oven and top with cheese, onion, cilantro. Serve warm.

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