Enchiladas are one of the few dishes that I have to admit something that I rarely admit: my husband makes them better than I do. Granted it takes him a very, very long time, and the Demons are generally out in all their glory by the time his very tasty enchiladas are on the table. One particular night last summer in Spain comes to mind, when three games of chess, two bottles of wine and a complete meltdown later, we finally sat down to eat just before midnight. But I do recall licking my plate.
Me on the other hand, they never seem to go my way. I follow the recipe, but what comes out of my oven never looks anything like the picture. Don’t get me wrong, I have no complaints about the taste of this dish… we happily ate it for dinner three nights in a row. But enchiladas hardly describes what we ate. It was more of a vegetarian Mexican casserole of sorts. You certainly could not identify one “enchilada” from the next.
I did make three very “typical Jo” changes to this recipe: increased the amount of cheese, nixed the scallions and added cumin. But none of these would explain the complete change of form. So here’s the recipe. Yours will surely turn out better than mine. Try it, just don’t rub the photos of how beautiful yours turns out in my face. Okay, okay, you can, as long as you let me know what I’m doing wrong.
Green Goddess Enchiladas
- 1 can chickpeas
- 1 small onion, diced
- 1 (10 oz) can Ro-tel diced tomatoes and chilis
- 1 cup frozen corn
- 1/2 tsp dried oregano
- kosher salt and black pepper
- 1 1/2 cup grated reduced fat cheddar cheese
- 12 corn tortillas
- 1 3/4 cup low sodium vegetable broth
- 1 cup nonfat Greek yogurt
- 1 bunch kale, stemmed
- 1 (4 oz) can green chiles
- 1 tablespoon cumin
- In a large nonstick skillet, spray with cooking spray and, over medium-low heat, saute chickpeas, onion, Ro-tel, corn, oregano, 1 teaspoon salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
- In a blender or food processor, puree the vegetable broth, Greek yogurt, kale, chiles, cumin and scallions.
- Preheat oven to 400 degrees F. Heat corn tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
- Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with 1/2-3/4 cup of the sauce.
- Stir 1/2 cup of cheese into the chickpea mixture. Add heaping 1/2 cups of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
- Pour kale sauce evenly over top of enchiladas. It will be very liquidy, but don’t worry, it will thicken as it cooks. Sprinkle remaining cup of cheese over the enchiladas. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving.