Kale and Potato Enchiladas With Salsa Verde - Happy Belly After

Ingredients

• 1 lb tomatillos, about 6 large, husked and washed
• 1 medium white onion,
• peeled and cut into quarters
• 4 cloves garlic, peeled
• 3 Serrano, seeds removed and coarsely chopped
• ½ cup packed cilantro leaves
• ½ tsp Maldon salt
• 1 tbsp olive oil
• 2 lbs Yukon gold potatoes, peeled and cut into 1″ pieces
• 2 tsp sea salt
• 3 tbsp Miyoko’s Butter
• ½ cup chopped scallions (about 3 large)
• 4 garlic cloves, peeled and minced
• 1 serrano chile, seeded and minced
• 4 cups kale, coarsely chopped
• ½ cup Toffuti® vegan sour cream
• 1 tsp Maldon salt
• freshly ground black pepper
• 24 6” La Noria corn tortillas
• Tofutti® vegan sour cream
• chopped cilantro
• freeze-dried corn, coarsely ground