Kale and Roasted Veggie Enchiladas

Name: Kale and Roasted Veggie Enchiladas
Prep time: 40 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 3/4 cup green enchilada sauce; 3/4 cup Mountain High® original plain yoghurt; 1 zucchini, thinly sliced lengthwise; 1 tablespoon olive oil; 1/8 teaspoon salt; 1 large onion, thinly sliced vertically into wedges (about 1 1/2 cups); 2 red bell peppers; 8 (6- to 7-inch) flour tortillas; 2 cups baby kale; 1 1/2 cups shredded pepper Jack cheese (6 oz); 2 tablespoons chopped fresh cilantro

40 Minutes Prep1 Hour 20 Minutes Total
8 Servings
230 Calories per Serving

Kale, roasted red peppers and zucchini join together in a creamy enchilada yoghurt sauce to create a very veggie enchilada your whole family will love. Serve topped with chopped tomato or fresh pico de gallo.

Ingredient List

3/4 cup green enchilada sauce
3/4 cup Mountain High® original plain yoghurt
1 zucchini, thinly sliced lengthwise
1 tablespoon olive oil
1/8 teaspoon salt
1 large onion, thinly sliced vertically into wedges (about 1 1/2 cups)
2 red bell peppers
8 (6- to 7-inch) flour tortillas
2 cups baby kale
1 1/2 cups shredded pepper Jack cheese (6 oz)
2 tablespoons chopped fresh cilantro

Preparation

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, beat enchilada sauce and yoghurt with whisk. Set aside.
Toss zucchini in half of the olive oil and half of the salt; place in single layer on ungreased cookie sheet. Bake 20 to 25 minutes, turning once, until golden brown.
Toss onions in remaining olive oil and salt to taste, then place in single layer on another ungreased cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until lightly browned.
Meanwhile, roast bell peppers over open flame or under broiler until blackened all over; transfer to bowl. Cover with plastic wrap. When cool enough to handle, scrape off skin, and cut peppers into thin strips.
Place tortillas on work surface. Evenly distribute bell peppers, zucchini and onions among tortillas, placing down center of each tortilla. Add kale. Spoon yoghurt sauce over vegetables. Roll tortilla around filling; place seam side down in baking dish. Top with cheese.
Reduce oven temperature to 350°F. Bake 30 to 35 minutes or until cheese is melted and enchiladas are heated through. Top with cilantro, and serve.

Tips

Use roasted red bell peppers from a jar in place of the fresh ones to save time.
Use mild enchilada sauce and Monterey Jack cheese in place of the pepper Jack if you like things on the mild side.
This dish is great for those times when you have some meat eaters and some vegetarians. Simply add cooked shredded chicken to some of the tortillas along with the roasted veggies.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 11g 17%, Saturated Fat 5g 27%, Cholesterol 25mg 8%, Sodium 510mg 21%, Potassium 430mg 12%, Total Carbohydrate 24g 8%, Dietary Fiber 2g 11%, Vitamin A 80%, Vitamin C 50%, Calcium 20%, Iron 10%, Vitamin D 0%, Vitamin E 8%, Thiamin 15%, Riboflavin 15%, Niacin 8%, Vitamin B6 15%, Folic Acid 15%, Vitamin B12 2%, Pantothenic Acid 2%, Phosphorus 15%, Magnesium 8%, Zinc 8%, Selenium 15%, Copper 8%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 230, Calories from Fat 100, Trans Fat 0g, Monounsaturated Fat 4g, Polyunsaturated Fat 1g, Soluble Fiber 1g, Insoluble Fiber 2g, Sugars 5g, Protein 9g, Beta-Carotene 140%, Omega-3 0g, Carbohydrate Choice 1 1/2, Starch 1 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 1/2, Fat 1, Fruits 0c, Vegetables 3/4c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 0tsp