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Mushroom and Kale Enchiladas with Red Sauce

Patricia Conte/Grab a Plate
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Cilantro, Fresh leaves

8 oz

Cremini mushrooms

4

Garlic clove

3 cups

Kale, packed

1/2 cup

Yellow onion

3 oz

California chili pods, dried

2 cups

Vegetable broth

1/2 tsp

Black pepper, ground

1 tbsp

Chili powder, dried

2 oz

Cotija cheese to sprinkle over the top

1 tsp

Flour

3/4 tsp

Salt

1 tsp

Sugar

4 tbsp

Olive oil

1 tsp

Cumin, dried

6

(8-inch) flour tortillas

1

Sour cream