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
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Open the appInstructions
Step 1
Preheat oven to 425°F. Pour 0.5 cup enchilada sauce into a 9-inch baking dish.
Step 2
Warm tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
Step 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.
Step 4
Pour remaining sauce over the enchiladas and scatter shredded cheese on top.
Step 5
Bake for 8–10 minutes until cheese bubbles and edges look golden.
Step 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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