Enchiladas with Cashew Chipotle Crema

Name: Enchiladas with Cashew Chipotle Crema
Prep time: 30 min
Total time: 60 min
Yield: 8 enchiladas
Ingredients: 8 Corn tortillas; 1 lb Ground meat or plant-based meat; 1 bunch, chopped Kale; 1, diced Bell pepper; 1, diced Onion; 2 cups Enchilada sauce; 1 tsp Cumin; to taste Salt; 1 batch Fogato cashew chipotle crema; to serve Fogato quick pickled red onions (optional)

Kale and peppers inside, crema drizzled on top.

Ingredients

8 Corn tortillas
1 lb Ground meat or plant-based meat
1 bunch, chopped Kale
1, diced Bell pepper
1, diced Onion
2 cups Enchilada sauce
1 tsp Cumin
to taste Salt
1 batch Fogato cashew chipotle crema
to serve Fogato quick pickled red onions (optional)

Steps

Heat the oven to 375°F. Brown the meat with the onion, pepper and cumin, then wilt in the kale.
Warm the tortillas, fill, roll and lay seam down in a dish over a little sauce.
Pour the rest of the sauce over and bake until bubbling.
Drizzle the Cashew Chipotle Crema over the top and finish with cilantro.
Pair with Fogato quick pickled red onions on top.

Cook ground meat to 160°F. The cashew crema is vegan, and with plant-based meat the whole dish is too.

More recipes from Mise by Fogato