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    Home / Recipes / Entrees

    Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese

    Published Dec 6, 2013

    Jump to Recipe Print Recipe

    veg and enchiladas

    I was quite flattered when I showed up to my cousin's daughter's first birthday party last month to find that the parents had made three pans of my black bean, chard, and sweet potato enchiladas for the occasion. They wisely layered the tortillas with the sauce and filling, which is quicker and easier than rolling, and accompanied them with massive bowls of sour cream and guacamole. I helped myself to a big plate as guests kept complimenting me. And I didn't even have to do anything. Best party ever.

    cauliflower

    The only disappointment came when I optimistically thought I was pouring myself a glass of horchata, but it turned out to be plain milk for the kiddos. (Lest you think I showed up empty handed, I was in charge of baking several dozen cupcakes.)

    jug of kale

    chopped veg

    In any case, that happy occasion got me thinking about how perfect enchiladas are for entertaining (even when you have to prepare them yourself). You can make them ahead of time in varying stages, then give them a warm-up in the oven while you stand in your immaculate kitchen sipping wine until your guests arrive. (Unless you're like me, in which case you put your guests to work rolling enchiladas while frantically rushing around making a salad and stacking ludicrous amounts of dirty dishes in the sink.)

    mushrooms being stirred

    ingredients in a bowl

    Lately I've been whipping up this version filled with a quartet of wintery vegetables: potatoes, cauliflower, kale, and shiitake mushrooms. The first three all get blanched in one pot (which leaves you with a bonus batch of vegetable stock), and the shiitakes get sauteed until golden and tender with sweet shallots. These are all tossed with judicious amounts of creamy goat cheese and some melty jack. A good squeeze of lime juice brightens up the flavors along with brick red enchilada sauce and a flurry of chopped cilantro.

    filling being stirred

    filling in a bowl

    Enchiladas are naturally gluten-free, which is of import when one lives in Northern California. They're also warm and nourishing, inexpensive, and just plain delicious. While the versions you find in a restaurant or taqueria are often laden with obscene amounts of cheese, these leave you pleasantly full, but not in need of a nap.

    stack of enchiladas

    top down shot of enchiladas

    As for tortillas, a corn-wheat blend makes the most pliant version that stand up well to sauce and baking. Purely corn tortillas have the advantage of being gluten-free, and they work perfectly well, too. Look for ones that are soft and bendy. While I aspire to learn to make a great red enchilada sauce someday, there are plenty of good pre-made versions available – I like both Frontera, shown here, and Sweet Creek.

    sauce poured onto enchiladas

    sauce of enchiladas

    If you're in a rush, you can be smart like my cousin and leave the tortillas flat, simply layering the components together. Either way, wash these down with a pomegranate margarita, or finish the meal with a scoop of horchata ice cream.

    close up of Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese

    But I would recommend skipping the glass of milk.

    plate with Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese

    More Enchilada Recipes:

    • Sweet Potato, Chard, and Black Bean Enchiladas
    • Green Enchiladas with Summer Vegetables
    • Summer Vegetable Enchiladas

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this enchilada recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

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    Kale and Cauliflower Enchiladas with Potatoes, Shiitake Mushrooms, and Goat Cheese

    Print Recipe Pin Recipe
    These vegetarian enchiladas are packed full of flavor!
    Alanna Taylor-Tobin
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Total: 1 hour 10 minutes
    Servings: 12 to 14 enchiladas, 6-7 moderate servings.

    Ingredients

    For the enchiladas:

    • 2 smallish yellow potatoes, diced (8 ounces/240 grams) (1 1/2 cups)
    • salt, as needed
    • 1/2 medium head cauliflower, chopped (8 ounces/240 grams) (2 cups)
    • 1 bunch kale, stems removed (4 cups packed)
    • 2 tablespoons sunflower (or light olive) oil, plus more for frying the tortillas
    • 2 large shallots, peeled and chopped (1 1/2 cups)
    • 3 cups chopped shiitake mushrooms (6 ounces/170 grams)
    • juice of 1 lime
    • 1 1/4 cups crumbled fresh goat cheese (5 ounces/140 grams)
    • 2 cups packed grated jack cheese, divided use (6 ounces/170 grams)
    • 2 cups red enchilada sauce (store-bought, or make your own) (16 ounces/.5 litres)
    • 12-14 corn tortillas

    For serving (optional):

    • cilantro leaves, chopped
    • lime wedges
    • avocado slices or guacamole
    • sour cream or plain yogurt
    • crumbled goat cheese

    Instructions

    Prepare things:

    • Position a rack in the center of the oven and preheat to 350ºF (175ºC).

    Make the filling:

    • Place the potato cubes in a medium-large saucepan and cover generously with cool tap water. Salt the water well, then bring the pot to a simmer over high heat. Simmer the potatoes gently until tender but still holding their shape, about 10 minutes, checking frequently to prevent overcooking. Scoop the potatoes out of the water with a slotted spoon, drain well, and place in a large bowl.
    • Add the cauliflower to the simmering water, and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and add to the bowl with the potatoes.
    • Add the kale leaves to the simmering water and cook until bright green and wilted, 1 minute. Drain the kale (you can reserve the water to use as a vegetable stock), let it cool, and squeeze out the excess moisture. Chop the kale and add it to the potatoes and cauliflower.
    • Meanwhile, heat the 2 tablespoons sunflower oil in a heavy skillet over high heat until the oil shimmers. Add the shallots and cook, stirring frequently, until tender and beginning to turn golden. Add the shiitakes and 1/4 teaspoon salt and continue to cook, stirring, until the mushrooms are tender and the pan is dry, lowering the heat if needed, about 7 minutes. Remove the pan from the heat and stir in the juice from half a lime (1-2 tablespoons). Add the shiitakes to the bowl with the other vegetables.
    • Stir the goat cheese, half of the jack cheese, and the juice of the remaining lime half into the vegetables. Taste, adding more salt or lime if you feel the filling needs it.

    Assemble the enchiladas:

    • Pour 1/2 cup of enchilada sauce into the bottom of a 9x13" (23x33 cbaking dish (lasagna pan).
    • Coat a medium skillet with a thin layer of oil and place it over a medium flame until the oil shimmers. Add a tortilla and heat for 10 seconds on each side until heated through and pliable. Place the tortilla on a cutting board, and place 1/4-1/3 cup of filling on the lower third of the tortilla, squishing the filling into an oblong shape. Roll up the tortilla and place the roll seamside-down in the baking dish.
    • Repeat with the remaining tortillas and filling until all the filling is used up. Pour 1 cup of the sauce all over the enchiladas, and cover the pan tightly with foil.
    • Bake the enchiladas until the sauce is bubbling and the enchiladas are heated through, 30 minutes. Remove from the oven, remove and discard the foil, and top the enchiladas with the remaining sauce, and sprinkle the remaining jack cheese over the tops. Bake until the cheese is melted, 5 more minutes. (You can place it under the broiler for a few seconds to brown the cheese a bit more if you like.)
    • Sprinkle cilantro over the enchiladas, and serve with lime wedges and avocado, guacamole, sour cream, yogurt and/or crumbled goat cheese. They are best when freshly baked, but extras keep well in the fridge for up to 4 days; reheat in an oven or toaster oven until heated through.

    Notes

    There are several do-ahead options for enchiladas that make them great for gatherings. You can make the filling up to two days ahead and refrigerate until ready to assemble. Or you can roll the enchiladas and place them in the saucy pan earlier in the day, cover, and refrigerate. When ready to cook, top with the sauce, bake, and proceed with the recipe from there.
    Once baked, the tortillas (particularly ones made from pure corn rather than a corn-wheat blend) will absorb sauce and begin to break down, so best to serve them immediately (though they will still be delicious if you need to hold them in a warm oven, covered, for an hour or two).
    Nutritional values are based on one of twelve enchiladas.

    Nutrition

    Calories: 324kcalCarbohydrates: 29gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 31mgSodium: 583mgPotassium: 632mgFiber: 7gSugar: 6gVitamin A: 2030IUVitamin C: 36.1mgCalcium: 243mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Kale and Cauliflower Enchiladas with Potatoes, Shiitake Mushrooms, and Goat Cheese

    There are several do-ahead options for enchiladas that make them great for gatherings. You can make the filling up to two days ahead and refrigerate until ready to assemble. Or you can roll the enchiladas and place them in the saucy pan earlier in the day, cover, and refrigerate. When ready to cook, top with the sauce, bake, and proceed with the recipe from there. Once baked, the tortillas (particularly ones made from pure corn rather than a corn-wheat blend) will absorb sauce and begin to break down, so best to serve them immediately (though they will still be delicious if you need to hold them in a warm oven, covered, for an hour or two).

    Makes 12-14 enchiladas, 6-7 moderate servings

    For the enchiladas:
    2 smallish yellow potatoes (8 ounces/240 grams), diced (1 1/2 cups)
    salt, as needed
    1/2 medium head cauliflower (8 ounces/240 grams), chopped (2 cups)
    1 bunch kale, stems removed (4 cups packed)
    2 tablespoons sunflower (or light olive) oil, plus more for frying the tortillas
    2 large shallots, peeled and chopped (1 1/2 cups)
    3 cups (6 ounces/170 grams) chopped shiitake mushrooms
    juice of 1 lime
    1 1/4 cups (5 ounces/140 grams) crumbled fresh goat cheese
    2 cups (6 ounces/170 grams) packed grated jack cheese, divided use
    2 cups (16 ounces/.5 liter) red enchilada sauce (store-bought, or make your own)
    12-14 corn tortillas

    For serving (optional):
    cilantro leaves, chopped
    lime wedges
    avocado slices or guacamole
    sour cream or plain yogurt
    crumbled goat cheese

    Prepare things:
    Position a rack in the center of the oven and preheat to 350ºF (175ºC).

    Make the filling:
    Place the potato cubes in a medium-large saucepan and cover generously with cool tap water. Salt the water well, then bring the pot to a simmer over high heat. Simmer the potatoes gently until tender but still holding their shape, about 10 minutes, checking frequently to prevent overcooking. Scoop the potatoes out of the water with a slotted spoon, drain well, and place in a large bowl.

    Add the cauliflower to the simmering water, and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and add to the bowl with the potatoes.

    Add the kale leaves to the simmering water and cook until bright green and wilted, 1 minute. Drain the kale (you can reserve the water to use as a vegetable stock), let it cool, and squeeze out the excess moisture. Chop the kale and add it to the potatoes and cauliflower.

    Meanwhile, heat the 2 tablespoons sunflower oil in a heavy skillet over high heat until the oil shimmers. Add the shallots and cook, stirring frequently, until tender and beginning to turn golden. Add the shiitakes and 1/4 teaspoon salt and continue to cook, stirring, until the mushrooms are tender and the pan is dry, lowering the heat if needed, about 7 minutes. Remove the pan from the heat and stir in the juice from half a lime (1-2 tablespoons). Add the shiitakes to the bowl with the other vegetables.

    Stir the goat cheese, half of the jack cheese, and the juice of the remaining lime half into the vegetables. Taste, adding more salt or lime if you feel the filling needs it.

    Assemble the enchiladas:
    Pour 1/2 cup of enchilada sauce into the bottom of a 9x13" (23x33 cm) baking dish (lasagna pan).

    Coat a medium skillet with a thin layer of oil and place it over a medium flame until the oil shimmers. Add a tortilla and heat for 10 seconds on each side until heated through and pliable. Place the tortilla on a cutting board, and place 1/4-1/3 cup of filling on the lower third of the tortilla, squishing the filling into an oblong shape. Roll up the tortilla and place the roll seamside-down in the baking dish.

    Repeat with the remaining tortillas and filling until all the filling is used up. Pour 1 cup of the sauce all over the enchiladas, and cover the pan tightly with foil.

    Bake the enchiladas until the sauce is bubbling and the enchiladas are heated through, 30 minutes. Remove from the oven, remove and discard the foil, and top the enchiladas with the remaining sauce, and sprinkle the remaining jack cheese over the tops. Bake until the cheese is melted, 5 more minutes. (You can place it under the broiler for a few seconds to brown the cheese a bit more if you like.)

    Sprinkle cilantro over the enchiladas, and serve with lime wedges and avocado, guacamole, sour cream, yogurt and/or crumbled goat cheese. They are best when freshly baked, but extras keep well in the fridge for up to 4 days; reheat in an oven or toaster oven until heated through.

    Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese in a baking tray

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    Reader Interactions

    Comments

    1. Sue/the view from great island says

      December 06, 2013 at 7:34 pm

      These look incredible, but my only question is, how did you get them from pan to plate so perfectly? Mine don't make the transition very well :/ I'm going to give these a try this week!

      Reply
      • Alanna says

        December 07, 2013 at 12:46 am

        Haha, I know what you mean! I think that frying the tortillas in a bit of oil creates a barrier to the sauce that prevents them from disintegrating, which helps them hold together when pulling them from the pan. Frontera's sauce is pretty thick, and the filling was pretty dry which both help thwart sogginess. Thank you for the sweet comment, Sue! Please come back and let me know how you like the enchiladas.

        Reply
    2. Monet says

      December 09, 2013 at 4:12 am

      Beautiful. My good friend just had a baby and she requested wholesome Mexican food. This seems like it would be perfect (although I might want to keep it all for myself) Thank you for sharing!

      Reply
      • Alanna says

        December 09, 2013 at 7:37 pm

        Thank you, Monet! I made lots of enchiladas for my cousin when she had her baby last year - the same sweet potato version that they made for their now 1-year-old's party! Perfect new-parent food. But you may want to make a double batch. ;)

        Reply
    3. Amy @ Swiss Miss in the Kitchen says

      December 09, 2013 at 3:45 pm

      Oh these are the perfect winter enchiladas!! I love your approach to a different more seasonal filling! It looks so delicious Alanna :)
      xox Amy

      Reply
      • Alanna says

        December 09, 2013 at 7:38 pm

        Thank you, Amy!

        Reply
    4. Erin Collins says

      December 09, 2013 at 10:32 pm

      Wow these look delicious! So many great flavors!

      Reply
      • Alanna says

        December 10, 2013 at 6:55 am

        Thanks, Erin!

        Reply
    5. Andj says

      December 11, 2013 at 2:11 pm

      I would never have come up with this combination but it sounds incredible! Can't wait to give this a try, thanks!

      Reply
      • Alanna says

        December 11, 2013 at 7:16 pm

        Thank you, Andj! They are pretty darn tasty. :)

        Reply
    6. Mini says

      December 11, 2013 at 5:31 pm

      I make your chard, sweet potatoes, and black bean enchiladas all the time, excited to try these. Question for you. I want to make enchiladas with egg in them for a brunch and I was thinking of serving the chard sweet potatoes and black bean filling as a side. What do you think?

      Reply
      • Alanna says

        December 11, 2013 at 7:19 pm

        Hi Mini! I love the idea of eggs in enchiladas. Would you scramble them first? I think the filling would make a lovely side, too. Let me know how it goes!

        Reply

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