Enchiladas with cheese and Kale

  1. In a large non-stick frying pan, over medium heat, sauté the kale and scallions in 1T of the oil for 5 minutes, or until tender. Divide the mixture among the tortillas. Top with the cheese. Roll up each tortilla to enclose the filling.
  2. Clean the frying pan and warm it over medium heat. Add the remaining oil. Place the enchiladas, seam side down, in the pan. Let brown for several minutes on each side. Add the salsa. Cover the pan, reduce the heat and simmer for 5 minutes, basting frequently.

You could also add seasoned meat. Chicken or burger with your special taco seasoning!


  • 2c. shredded kale
  • 1/2c minced scallions
  • 2T olive oil
  • 8 corn tortillas
  • 1c shredded Monterey Jack cheese
  • 1c salsa

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