Kale and Brussels Sprout Enchiladas with (Homemade) Goat Cheese Enchilada Sauce
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Serves: 8 enchiladas
 
Chocked full of buttery, garlicky brussels sprouts and kale, and covered with a tangy goat cheese enchilada sauce -- these vegetarian enchiladas are every bit as delicious as their meat counterpart!
Ingredients
  • 1 tablespoon butter
  • 3 cups chopped brussels sprouts
  • ½ medium onion, chopped (about 1 cup)
  • 1 garlic clove, grated
  • 5 cups packed, chopped kale (massaged)
  • ¼ teaspoon salt
  • 2 cups shredded swiss or gruyere cheese
  • 8 tortillas
Enchilada Sauce
  • ¼ cup onion, grated
  • 1 garlic clove, grated
  • 1 tablespoon canola oil
  • 6 ounces tomato paste
  • 2 cups low-sodium chicken stock
  • 3 teaspoons chili powder
  • ½ teaspoon oregano
  • ⅛ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 4 ounces goat cheese
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a rectangular baking dish.
  2. Heat a large non-stick skillet to a medium heat. Add butter. Once butter has melted, add onion and garlic. Sauté until translucent and fragrant, about 2-3 minutes. Add brussels sprouts, kale, and salt. Stir. Cook until tender, about 8-10 minutes. Set aside.
  3. Ladle enough enchilada sauce into the prepared pan to cover the bottom. Fill about ½ cup of the filling into each tortilla, and sprinkle with two tablespoons of cheese. Roll up, and place seam-side down in baking dish. Cover with remaining enchilada sauce. Sprinkle remaining cheese on top.
  4. Bake until cheese is melted and enchiladas are hot, about 20 minutes.
Enchilada Sauce
  1. Sauté onion and garlic in olive oil in a small saucepan over medium heat.
  2. Add remaining ingredients. Bring to a boil and then reduce to a simmer for 20 minutes. Season with salt and pepper if necessary.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/kale-brussels-sprout-enchiladas-homemade-goat-cheese-enchilada-sauce/