Potato and kale enchiladas with roasted chile sauce from Veganomicon: The Ultimate Vegan Cookbook (page 162) by Isa Chandra Moskowitz and Terry Hope Romero

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Notes about this recipe

  • bfurrow on January 05, 2025

    These are pretty good! I wonder how a verde enchilada sauce would pair. Echoing another person, this is not a weeknight meal lol.

  • chefengineer on March 14, 2023

    This is fantastic! Use all the sauce; don't cook it down too much as it concentrates further in the oven.

  • TrishaCP on August 10, 2020

    These were really good made as is, but the star of this is the roasted chile sauce, which is absolutely delicious. I definitely will be making another batch of it for freezing while green chiles are still plentiful.

  • mamacrumbcake on May 11, 2017

    These are really delicious! I've made it three times in the last month. There is a lot of prep work, though--not a weeknight dinner.

  • swegener on May 11, 2015

    Yum! I mostly made the roasted pepper sauce and it was REALLY good. I love the charred tomatoes and the charred peppers. I accidentally got some more spicy green peppers, so mine was a bit on the spicy side. I ended up adding more tomato to tone it down and a bell pepper. It was really good. I went with a different filling--butternut squash, black bean, kale, mushroom, and onion.

  • lesliepolk on September 17, 2012

    The roasted chiles are a must, don't skip that step! These are really delicious with lots of flavor. Not quick and easy, but worth the effort.

  • Jiggalicious on September 09, 2012

    I really enjoy the slightly smoky char from the roasted tomatoes in the sauce. My parents also ate this without a hitch, even my step-dad, who is sensitive to heat. I have made it several times so far.

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