18 Ingredients
  • Salt
  • 2 pounds husked and rinsed tomatillos
  • 2 cloves garlic
  • 1 large bunch fresh cilantro, thick stems removed
  • 1 large jalapeno (optionally seeded)
  • 1/4 large white onion
  • 2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 large onion, chopped
  • 2 cups loosely packed chopped kale (thick stems removed)
  • 1 tablespoon unsalted butter
  • 1/2 cup Mexican crema
  • 1 1/4 cups shredded Monterey Jack cheese
  • Nonstick cooking spray, for spraying the baking dish
  • Vegetable oil, for frying the tortillas
  • 10 tortillas
Nutrition
578
29% daily value
10 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

69% 45

Saturated

37% 7

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 9

Carbs

13% 39

Carbs (net)

- 34

Fiber

20% 5

Sugars

- 5

Sugars, added

- 0

Protein

17% 8

Cholesterol

7% 22

Sodium

28% 677

Calcium

17% 172

Magnesium

17% 67

Potassium

22% 766

Iron

11% 2

Zinc

9% 1

Phosphorus

35% 248

Vitamin A

11% 97

Vitamin C

40% 24

Thiamin (B1)

10% 0

Riboflavin (B2)

10% 0

Niacin (B3)

16% 3

Vitamin B6

24% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

26% 5

Vitamin K

65% 52
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