Stacked Garden Enchiladas with Fresh Oregano and Cilantro
These enchiladas are jam-packed with fresh veggies like kale, spinach, and charred corn, but they’re also decadent and rich with salty feta, creamy cheddar, and a flavorful red chile sauce. And instead of going through the tedious process of dipping and rolling tortillas, these are stacked layer upon layer—more like a lasagna than an enchilada—to create a New Mexican meal you won’t soon forget.
Ingredients
- 1 tbsp. olive oil
- 1 red onion, minced
- 5 garlic cloves, minced
- 3 tsp. kosher salt, divided
- 5 garlic cloves, minced
- 3 tsp. kosher salt, divided
- 1 tsp. ground cumin
- 1 tsp. fresh oregano, minced
- 4 cups kale
- 4 cups spinach
- 3 ears corn, charred over a gas burner or under the broiler and cut off the cob
- 4 oz. feta
- 1 14 oz. can chicken broth
- 1 16 oz. tub of red chile puree, defrosted
- 9 8" flour tortillas
- 6 oz. shredded cheddar cheese
- 1 cup fresh cilantro, minced
Instructions
- Heat olive oil in a large dutch oven over medium high heat.
- Add onion and sautee until translucent and soft--about 5 minutes.
- Add garlic, 2 tsp. salt, cumin, and oregano..
- Add kale and spinach by the handful. Once all the greens have wilted, add the corn. Set aside to cool.
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-sized saucepan over medium-high heat, add the red chile puree, chicken broth, and 1 tsp. kosher salt. Let come to a boil and reduce by half.
- In a 9"x13" baking dish, layer tortillas with sauce, greens and corn mixture, feta, and cheese.
- Bake for 20-25 minutes until filling is bubbling and cheese is well melted.
- Let cool for 10 minutes.
- Serve topped with sour cream and more fresh cilantro.
