Potato Kale Enchiladas With Roasted Chili Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 teaspoons salt (to taste)

2 tablespoons olive oil

1 teaspoon marjoram or Mexican oregano (epazote)

1 lb waxy potato (Yukon gold or red)

12-14 corn tortillas

1/4 cup toasted pepitas, chopped coarsely, plus additional for garnish (pumpkin seeds, page XX)

6 teaspoons chili powder , preferably ancho

3 large green chilies , roasted, seeded, peeled (such as Anaheim or even Italian-style long green peppers)

1 1/2 teaspoons ground cumin

4 garlic cloves , minced

1 (28 ounce) can diced tomatoes with juice (roasted preferred)

3 tablespoons lime juice

3 teaspoons salt

3 tablespoons olive oil

For the Potato and Kale Filling

1 teaspoon sugar

1/2 teaspoon ground cumin

For the Enchilada Chile Sauce

1/4 cup vegetable stock or water

1/2 lb kale , washed, trimmed, and chopped finely

1 onion , cut into small dice

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