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Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce — Fo Reals Life

  • 5-6 medium sized potatoes, cubed
  • 4 cups chopped kale  
  • 3 chopped green onions
  • 1-2 minced jalapenos (optional but for extra kick!) 
  • 1/4 cup minced cilantro
  • 1/2 teaspoon salt
  • a double batch of Jalapeno Ranch (recipe below) 
  • 12 corn tortillas
  • 1 batch Roasted Poblano Sauce (recipe below) or your favorite enchilada sauce, preferably a green sauce  

Double Batch Jalapeno Ranch:

Blend together the following until nice and smooth: 2 cups SILKEN tofu (this is about 1 & 1/2 packages mori-nu silken tofu), 1 cup soy milk (or your favorite non-dairy milk), 4 green onions (green part only), 1/4 cup pickled jalapenos (or 1 fresh), 1/4 cup chopped cilantro, 2 cloves garlic, 1 teaspoon dry dill weed, 2 teaspoons sugar, 2 teaspoons salt, 4 teaspoons lemon juice, 4 teaspoons apple cider vinegar

Roasted Poblano Sauce:

Roast 3 large poblano peppers either under your broiler or over a gas stove until charred. Place in a bowl and cover to let steam. Remove the skins, seeds and stem. Blend together with 1 cup water, 1 cup soy milk (or your favorite non dairy milk), 3 cloves garlic, the juice of 1 lime, 1 teaspoon salt and 2 Tablespoons flour (rice flour works great here!) Bring the mixture to just a simmer over medium high heat and cook until thickened (for me, once it comes up to a simmer it is generally thick enough.) 

Preheat your oven to 375 degrees. Get out a baking dish for your enchiladas (I used a 9×13 glass dish.) 

Scrub and cube your potatoes (no need to peel them.) Steam over a pot of boiling water for 8-10 minutes, or until mostly tender.  

Add the steamed potatoes, jalapenos if using and kale to a large nonstick pan. Sprinkle with the 1/2 teaspoon of salt and cook until the jalapenos are tender and the kale is wilted, 3-4 minutes. Take off the heat and stir in the cilantro, green onions and jalapeno ranch. They should be REALLY saucy, which is what you want! (Who likes dry enchiladas?)

Warm your tortillas up in the microwave (or wrapped in foil in the oven) until they are pliable.  

Now pour 1/2 cup of your enchilada sauce (the roasted poblano sauce or whatever kind you’re using) into the bottom of your baking dish. 

Take a tortilla and add some filling to the middle. Roll it up and place in the dish on top of the sauce. Continue until you use up all of the filling. Top the enchiladas with the rest of the sauce, spreading it out as necessary.  

Bake for 10-15 minutes uncovered, or until they are warmed through. I like to broil them at the end sometimes until the tops are crusty and brown. Just turn on your broiler and watch carefully until they are browned to the level you desire.