Green Chili Vegetarian Enchiladas
Tools Required:8×8-inch baking dish, measuring cups and spoons, large bowl, knife and cutting board, grater
Servings Prep Time
6people 30minutes
Cook Time Passive Time
40minutes 15minutes
Difficulty Cost
Involved Inexpensive!
Servings Prep Time
6people 30minutes
Cook Time Passive Time
40minutes 15minutes
Difficulty Cost
Involved Inexpensive!
Garnish: (optional)
Instructions
  1. Preheat oven to 375°F. Spray or rub oil into an 8×8-inch baking dish.
  2. Rinse beans in a colander and leave in the sink to drain while you continue.
  3. Place frozen kale in a large, microwave-safe bowl and thaw in the microwave for 1 minute on high. Chop avocado and cilantro then add to kale.
  4. Grate cheese. Add half to vegetable mixture and reserve other half for topping. Add beans, yogurt, and cumin. Stir to mix.
  5. Spoon about 1/3 cup filling onto each tortilla, rolling up and placing them in the baking dish in one layer, side by side.
  6. Pour one pouch (or a little less than half of a can), over the first layer. Sprinkle half of the remaining cheese over the first layer. Add another layer on top, laying them in the same direction, until you’ve used all 12 tortillas. (You might need to cut one in half to squeeze it in.)
  7. Pour remaining sauce evenly over enchiladas and sprinkle remaining cheese on top. Cover with foil, making sure it doesn’t touch the cheese, and bake 25 minutes.
  8. Remove foil and bake another 15 minutes, or until golden brown and bubbling.
  9. Let stand at least 15 minutes before serving. Garnish with extra cilantro, if desired.
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