Enchiladas With Cheese And Kale

Natural.Foodie's picture

Sep. 20, 2011


Kale 2 Cup (32 tbs) , shredded
Scallions 1/2 Cup (8 tbs) , minced
Olive oil 2 Tablespoon
Corn tortillas 1
Low fat monterey jack cheese 1 Cup (16 tbs) , shredded
Salsa 1 Cup (16 tbs)



1) In skillet, heat 1 tablespoon of oil and sauté the kale and scallions for 5 minutes or until tender.

2) Divide the mixture equally in 8 portions.

3) Arrange the tortillas flat on the working table and place the kale mixture in middle of each.

4) Top it up with the cheese and roll up each tortilla to enclose the filling.


5) In a non-stick pan, heat the remaining oil and place the enchiladas, seam-side down.

6) Let it brown for several minutes on each side.

7) Add the salsa.

8) Cover the pan, simmer for about 5 minutes, basting frequently.


9) Serve hot on a serving plate, topped with salsa.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 219Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 507 mg21.13%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet