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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 4 corn tortillas
- 1/2 c. finely chopped kale
- 2 scallions, minced
- 1/2 c. shredded Swiss cheese
- 2 tsp. olive oil
- 1/2 c. tomato sauce or puree
- grated Swiss cheese
- minced fresh parsley
Method
- Lay out tortillas; sprinkle each with 1/4 of kale, scallions and cheese.
- Roll up each tortilla and press in filling with back of spoon.
- Pour oil into preheated cast-iron skillet or into nonstick skillet over medium-high heat.
- When oil is hot, place enchiladas seam side down in skillet.
- Pour tomato sauce over enchiladas and bring to boil.
- Reduce heat and simmer for about 5 minutes, basting frequently.
- Place enchiladas on serving platter and square off insides with spatula.
- Sprinkle with cheese and parsley.
- Serve hot.
- Makes 4 servings.
