4 quarts greens – any combination of kale, spinach, or collards
1 bunch cilantro, divided
1 small onion, diced
1 1/2 c broth (or water plus bullion)
18 corn tortillas
1/2 c milk
1/2 c sour cream
12 oz block of Monterey Jack cheese, shredded
salt and pepper to taste
NOTE: The greens measurement is my estimation when taking the raw greens and placing them in a large measuring cup. It’s approximately the equivalent of 2 bunches of spinach, kale, or collards as you’d get them in your box.
1. In a large pan, heat over medium heat 1 1/2 cups broth (chicken, vegetable, or beef) then add your greens on top and cover with a lid. Cook until greens are tender, approximately 5-8 minutes. Remove the greens from the pan but reserve the liquid, removing from the heat until you’re ready to make the sauce.
2. While the greens cook, dice the onion and chop 1/2 of your cilantro. Mix in a large bowl along with 1 cup of your shredded cheese.
3. Roughly chop cooked greens and add them to the bowl with your cilantro cheese mixture. Mix well.
4. Spray a 9 x 13 pan with cooking spray. Take a tortilla and place 1-2 tablespoons of the green mixture in the tortilla and wrap up. Place the tortilla seam side down in the greased pan and finish with remaining tortillas. I can get about 15-18 tortillas in a pan.
5. To your greens liquid pan, add your sour cream, milk, and remaining cilantro and stir to combine, adding salt and pepper to taste. If the sauce is extremely runny, you may want to thicken it just a bit with 1 tablespoon of flour dissolved in 1/8 cup of water. For the sauce, I try to remove at least the large stems from the cilantro or roughly chop it.
6. Pour the sauce over your enchiladas then sprinkle with remaining cheese.
7. Bake at 425 for 10-15 minutes, until the cheese is bubbling. Remove from oven and let rest for 5 minutes before serving.