Hearty Potato-Kale Enchiladas with Homemade Roasted Chile Sauce

1. Preheat Oven

Preheat your oven to 375°F to get it ready for baking the enchiladas later.

2. Make Enchilada Sauce

Start by heating 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and cook until it becomes translucent, which takes about 4 to 7 minutes. This softens the onion and releases its natural sweetness. Next, add the roasted green chiles, chile powder, ground cumin, marjoram, diced tomatoes with their juice, sugar, and 2 teaspoons of salt. Allow this mixture to simmer for a few minutes, then remove it from the heat. Let it cool slightly before puréeing it with an immersion or regular blender until smooth. Taste and adjust the salt if necessary.

3. Prepare Potato and Kale Filling

Peel and dice the potatoes, then boil them in a pot of salted water for about 20 minutes until tender. Drain the potatoes and set them aside.

4. Cook Kale and Garlic

In a saucepot, heat 3 tablespoons of oil over medium-low heat and add the minced garlic. Cook until the garlic is sizzling and browned. Add the chopped kale and 1.5 teaspoons of salt, stirring to combine. Cover the pot and cook for 4 to 6 minutes until the kale is tender.

5. Combine Filling Ingredients

Remove the lid and stir in the cooked potatoes, vegetable broth, lime juice, and chopped pepitas. Using a wooden spoon, mash some of the potatoes to create a cohesive filling, and cook for another 3 to 4 minutes until the broth is absorbed. Taste and adjust the salt or lime juice if needed.

6. Assemble the Enchiladas

Set up an assembly line with the enchilada sauce, a casserole dish, corn tortillas, and the potato-kale filling. Spread a ladleful of enchilada sauce in the bottom of the casserole dish. Heat each corn tortilla on a griddle or cast-iron pan for about 30 seconds per side until pliable. Dip each tortilla in the enchilada sauce to coat it, then place a spoonful of the filling on one side of the tortilla. Roll it up and place it seam-side down in the casserole dish. Repeat with the remaining tortillas and filling.

7. Bake the Enchiladas

Once all the tortillas are filled and arranged in the dish, pour about 1 cup of the remaining enchilada sauce over them. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the edges of the tortillas look slightly browned.

8. Serve the Enchiladas

Let the enchiladas cool slightly before serving. Top with the remaining warmed enchilada sauce and a sprinkle of toasted pepitas for garnish. Enjoy!