Potato ad Kale Enchiladas

INGREDIENTS:
Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style
long green peppers), roasted, seeded, peeled and coarsely
chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote)
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
1/2 lb kale, washed, trimmed and chopped finely (Use
the food processor! It will save you. Plus, I added
another 1/2 lb)
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice
1/4 C toasted pumpkin seeds, chopped coarsely, plus extra
for garnish. (First, I had no desire to grab a pan and
toast these, especially since I didnt notice they had
to be toasted until it was time to add them. I didnt bother
chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just
did a little)
12-14 corn tortillas (These are my favorite: a cross
between a flour and corn tortilla. They roll up beautifully
without having to steam them at all first) : La Tortilla
Factory Hand Made Style

DIRECTIONS:
Preheat oven to 375. Use a 11.5x7.5 casserole dish. To
save yourself a headache: first, get the kale washed,
trimmed and chopped, and peel and dice the potatoes.

To prepare the sauce, saute the onion and oil in a large
skillet over medium heat, about 4-7 minutes. Add remaining
sauce ingredients, bring to a simmer.

Remove from the heat, let cool, then taste it to adjust
seasoning, if necessary. Puree in an immersion or regular
blender until smooth. (I used the food processor).

To prepare the filling, boil the potatoes until tender,
about 20 minutes. Drain and set aside. (This next step,
I recommend doing while the potatoes are cooking) Cook
the grapeseed oil and minced garlic in a sauce pot (I
used the same skillet from the sauce–just washed it out)
over medium heat until garlic just begins to brown. Add
the kale, sprinkle with some salt and stir often.
Partially cover the pot and steam the kale about 4-6
minutes. Then add the potatoes, broth (or water), lime
juice, pumpkin seeds, and salt. Mash the potatoes a
little bit with a spoon. Cook another 3-4 minutes.

Ladle a bit of sauce onto the bottom of the casserole dish
(ok, I did do that). Take a corn tortilla, place it on the
heated griddle for 30 seconds, flip over and heat until
soft and pliable. Drop the tortilla into the sauce and
cover it completely with sauce. Place it in the casserole
dish and layer it with another heat, sauce-covered tortilla
(or use one. Or don’t do it that way at all). Seriously,
too messy and labor-intensive. Fill with potato filling
and roll up. Ok, I took the easy epicurean vegan way.
After adding a layer of sauce on the bottom, I scooped
some filling into my already soft and wonderfully pliable
tortilla, rolled it up and placed it in the pan. That easy.
Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the
rest over the enchiladas. Sprinkled some Daiya cheese
shreds on top.

Cover with foil and bake for 25 minutes. Remove foil
and bake another 10-15 minutes. Top individual servings
with the extra sauce (that youve warmed up).