Enchiladas de Kale y Maíz
- Prep 20 min
- Total 35 min
- Ingredientes 8
- Porciones 2
Por lo menos una vez a la semana, dedicamos una noche para hacer una comida vegetariana. A mi familia le encantan las enchiladas y por eso me gusta ser muy creativa con nuestras enchiladas sin carne. Esta semana, la estrella de nuestra receta es la kale, o col rizada. Dado a que esta verdura puede tener un sabor amargo, le tenemos que dar un tratamiento especial con aceite de oliva para utilizarla en ensaladas. Pero en este caso, a la kale la cocinamos con aceite de semilla de uva, maíz y crema agria para crear el delicioso relleno de nuestras enchiladas.
por
Ericka Sanchez
Actualizada Sep 20, 2016
Ingredientes
- 1 cucharada de aceite de semilla de uva
- 2 tazas de kale, sin tallos
- 3/4 taza de maíz en lata, escurrido
- 1 taza de crema agria
- 1 cucharadita de caldo
- 7 oz de salsa verde en lata
- 6 tortillas de maíz
- 6 tiritas de queso manchego de 1” x 3” pulgadas
Instrucciones
-
1Precalienta el horno a 375° F.
-
2Calienta el aceite en una sartén grande a fuego medio. Añade la kale y el maíz, y mezcla hasta que la kale se reduzca un poco. Añade 3/4 de la crema agria y baja la temperatura. Añade el caldo y deja cocinar por 5 minutos.
-
3Unta 2 cucharadas de salsa verde en el fondo de una bandeja para hornear.
-
4Calienta las tortillas de maíz en una sartén, una a la vez. Coloca cada tortilla en la fuente de hornear y rellena con 2 cucharadas de la mezcla de kale y maíz, y una tirita de queso. Enrolla y repite el proceso con el resto de los ingredientes. Vierte la salsa restante sobre las enchiladas.
-
5Hornea por 15 minutos o hasta que el queso se empiece a derretir. Retira del horno.
-
6Sirve con un poco de crema agria.
Consejos de expertos
-
consejo 1
Añade pollo o pavo para una versión con carne.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Por lo menos una vez a la semana, dedicamos una noche para hacer una comida vegetariana. A mi familia le encantan las enchiladas y por eso me gusta ser muy creativa con nuestras enchiladas sin carne. Esta semana, la estrella de nuestra receta es la kale, o col rizada. Dado a que esta verdura puede tener un sabor amargo, le tenemos que dar un tratamiento especial con aceite de oliva para utilizarla en ensaladas. Pero en este caso, a la kale la cocinamos con aceite de semilla de uva, maíz y crema agria para crear el delicioso relleno de nuestras enchiladas.
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