Mushroom and Kale Enchiladas with Red Sauce

Serving Size: 4

Mushrooms and Kale Enchiladas with Red Sauce are a fun Mexican specialty to serve, and working with someone to turn out this tasty dish adds to the festivities!


  • 2 Tbsp olive oil
  • 0.25 tsp ground black pepper
  • 3 Ounce dried California chili pods, stems and seeds removed
  • 0.33 cup yellow onion, chopped
  • 2 garlic cloves
  • 2 cup vegetable broth
  • 1 Tbsp dried chili powder
  • 1 tsp dried cumin
  • 1 tsp flour
  • 1 tsp sugar
  • 0.5 tsp salt
  1. Place a skillet on medium heat. When hot, add the dried pepper pods and cook on each side for 20-30 seconds. Make sure they do not burn.
  2. Remove from the skillet and add to a saucepan filled with hot water. Make sure the water covers the peppers. Let stand for 15 minutes, then drain.
  3. While the peppers are in the water, add the oil to a skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, then add the garlic for 30 seconds.
  4. Add the flour to the skillet and whisk. Add the chili powder, cumin, salt, black pepper, sugar, and vegetable broth. Mix well. Reduce to low heat.
  5. Add the drained peppers and the mixture from the skillet into a blender. Blend until smooth. Note: depending on your blender, you may need to strain the mixture through a mesh strainer and discard the solid pieces.


  • 0.25 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 8 Ounce cremini mushrooms, cleaned and diced
  • 3 cup (packed) chopped kale
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper
  • 6 (8-inch) flour tortillas
  • 2 Ounce Cotija cheese to sprinkle over the top
  • sour cream for garnish
  • 2 Tbsp olive oil
  • fresh cilantro leaves for garnish
  1. Preheat the oven to 325 degrees F.
  2. Add the olive oil to a skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until the onion begins to soften. Add the garlic and cook for 30 seconds before adding the mushrooms. Add the salt and black pepper and cook, stirring, until the mushrooms begin to release their juices.
  3. Add the kale and cook, stirring occasionally, until the kale softens. Remove from the heat and set aside.
  4. Add the red sauce to a shallow skillet or bowl and place near the mushroom and kale mixture. Add 2 tablespoons of the red sauce to the bottom of a 9x9-inch baking pan and spread it across the bottom. Place the pan next to the filling mixture.
  5. One at a time, dip each tortilla into the red sauce to cover both sides. Let the excess sauce drip back into the skillet. You may need to use your fingers to help remove some of the excess sauce.
  6. Lay each sauce-coated tortilla on a flat surface like a clean cutting board. Add about 2 heaping tablespoons of the mushroom and kale mixture across the bottom edge of each tortilla, and leave a bit of room on either side, and at the bottom.
  7. Starting with the end with the filling, roll the tortilla tightly to the other end.
  8. Place the rolled tortillas in the baking dish, seam side down. Pour about half of the remaining enchilada sauce over the rolled tortillas.
  9. Cover with foil, and bake for 30 minutes.
  10. Remove from the oven. Serve warm on individual plates with extra sauce on the side.
  11. Drizzle with sour cream, and sprinkled with Cotija cheese and torn fresh cilantro.

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