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

These vegetarian enchiladas are packed full of flavor!
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings: 12 to 14 enchiladas, 6-7 moderate servings.
Author: The Bojon Gourmet

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: 324kcal | Carbohydrates: 29g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 583mg | Potassium: 632mg | Fiber: 7g | Sugar: 6g | Vitamin A: 40.6% | Vitamin C: 43.8% | Calcium: 24.3% | Iron: 16.8%
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