Cheesy Red Enchiladas with Crispy Kale
Soft corn tortillas stuffed with melty cheese and topped with a quick red sauce, baked until bubbly and finished with a peppery kale salad. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
- 2 cups red enchilada sauce
- 6 count corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 2 cups fresh kale, chopped
- 1 count lime
- ½ cup queso fresco or cotija cheese, crumbled
Instructions
- 1
Preheat oven to 425°F. Pour 0.5 cup enchilada sauce into a 9-inch baking dish.
- 2
Warm tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
- 3
Dip each warm tortilla into the sauce, fill with a small handful of shredded cheese, roll tight, and place seam-side down in the baking dish.
- 4
Pour remaining sauce over the enchiladas and scatter shredded cheese on top.
- 5
Bake for 8–10 minutes until cheese bubbles and edges look golden.
- 6
Toss kale with lime juice, a pinch of salt, and olive oil; serve alongside hot enchiladas topped with crumbled queso fresco.
Tools you’ll need
- 9-inch baking dish
- 12-inch skillet
- tongs
- bowl for tossing kale
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