If your jaded chemo palate is craving a hit of something fresh, sharp and green, these easy enchiladas are the meal for you. Stuffed with light cottage cheese and cancer-protective kale, they are smothered with our deliciously sharp salsa verde then sprinkled with grated cheddar. They are a snap to make and oh so easy to eat, real family food. Give them a try.
- Preheat the oven to 375.
- In a medium bowl, mix together the cottage cheese, half the cheddar cheese, chopped scallion and kale. Set aside.
- Drizzle a little oil in a skillet over medium-high heat. Lightly fry a corn tortilla until malleable. Repeat with all tortillas.
- Pour half the salsa verde into the bottom of a 9- x 13-inch shallow baking dish. Lay a tortilla in the dish, spoon about ⅓cup of filling across then fold the tortilla over the filling. Turn over, facing the seam side-down, and slide to the end of the dish. Repeat until all tortillas are filled.
- Spread the remaining salsa verde over the enchiladas, then sprinkle with the remaining cheddar cheese.
- Bake uncovered for 20 minutes. Serve.
- 1½ cups cottage cheese
- 1½ cups grated cheddar cheese, divided
- ¾ cup finely chopped scallions, white and light green parts only
- 4 leaves of kale, stems removed and finely chopped
- Canola or grape seed oil, as needed
- 8 (6-inch) corn tortillas
- 1 recipe Salsa Verde, divided
Ann's Tips and Tricks
Corn tortillas are too stiff to roll right out of the package. To soften them, you can either fry them as we suggest here, or you can tightly wrap a stack of them in lightly oiled foil and put them in a hot oven for about 10 minutes, or until they are malleable.
If you are feeling tired, you can use commercial salsa verde to make this. Ours is better though, and if you find you like it, make a big batch and freeze it for another dinner another day.