Red Chile Quinoa, Kale and Calabacita Enchiladas
Gail Patterson | Cooke County EC This hearty and flavorful quinoa-kale mixture makes more than you’ll need for enchiladas, but you’ll appreciate the
Keywords
- texas co-op power
- red chile quinoa
- kale and calabacita enchiladas
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Baking pan
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 2 cups quinoa
- 5 cups vegetable stock, divided use
- 4–6 tablespoons olive oil, divided use
- 2 medium onions, chopped
- 2 pounds diced calabacita squash or zucchini
- 3 tablespoons minced garlic
- 2 pounds baby kale mix or stemmed regular kale
- Vegetable oil, as needed
- 16 corn tortillas
- 8 cups red chile enchilada sauce, divided use
- 1 pound shredded colby jack cheese, divided use
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