Quick Pumpkin and Kale EnchiladasQuick Pumpkin and Kale Enchiladas
Quick Pumpkin and Kale Enchiladas
Quick Pumpkin and Kale Enchiladas
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Recipe - ShopRite Corporate
QuickPumpkinandKaleEnchiladas.jpg
Quick Pumpkin and Kale Enchiladas
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Calories370
Ingredients
1 cup walnut halves and pieces
1 can (15 ounces) 100% pure pumpkin
1 jar (16 ounces) roasted tomato chipotle corn salsa
1 bag (5 ounces) baby kale
8 corn tortillas
Directions

1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.

 

2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.

 

3. Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.

 

4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.

 

Chef Tip: Serve enchiladas garnished with chopped fresh cilantro and/or crumbled cotija cheese. Pump up the Protein: Use leftover rotisserie chicken, or brown some ground turkey while the walnut mixture cooks to include in the filling.

 

Nutritional Information
  • 18 g Fat
  • 2 g Saturated
  • 0 mg Cholesterol
  • 350 mg Sodium
  • 45 g Carbohydrates
  • 8 g Fiber
  • 5 g Sugars
  • 0 g Added Sugars
  • 9 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
370
Calories

Shop Ingredients

Makes 4 servings
1 cup walnut halves and pieces
Diamond of California Shelled Walnuts, 14 oz
Diamond of California Shelled Walnuts, 14 oz
On Sale! Limit 4
$6.99 was $7.99$0.44/oz
1 can (15 ounces) 100% pure pumpkin
Wholesome Pantry Organic Pumpkin, 15 oz
Wholesome Pantry Organic Pumpkin, 15 oz
$2.69$0.18/oz
1 jar (16 ounces) roasted tomato chipotle corn salsa
Desert Pepper Trading Company Authentic Medium Corn Black Bean Red Pepper Salsa, 16 oz
Desert Pepper Trading Company Authentic Medium Corn Black Bean Red Pepper Salsa, 16 oz
$5.49$0.34/oz
1 bag (5 ounces) baby kale
Organic Kale Bunch
Organic Kale Bunch
$2.99
8 corn tortillas
La Banderita White Corn Tortillas, 24.9 oz
La Banderita White Corn Tortillas, 24.9 oz
$2.69$0.10/oz

Nutritional Information

  • 18 g Fat
  • 2 g Saturated
  • 0 mg Cholesterol
  • 350 mg Sodium
  • 45 g Carbohydrates
  • 8 g Fiber
  • 5 g Sugars
  • 0 g Added Sugars
  • 9 g Protein

Directions

1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.

 

2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.

 

3. Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.

 

4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.

 

Chef Tip: Serve enchiladas garnished with chopped fresh cilantro and/or crumbled cotija cheese. Pump up the Protein: Use leftover rotisserie chicken, or brown some ground turkey while the walnut mixture cooks to include in the filling.