CSA Week 1: Blurry Enchiladas

Camera battery died so these enchiladas are in soft focus from my shitty webcam, but they were delicious that way. They are kale and potato enchiladas with salsa roja, topped with a little sour cream and cilantro, plus some rice & beans and guac on the side. 

The filling is made by sauteing kale and onions until soft, mixing with some boiled and half-mashed potatoes plus some lime juice and salt & pepper. The sauce is made of carmelized onions and garlic + canned tomatoes, simmered for a long time with ancho, chipotle, cumin, and cinnamon. To assemble, preheat 375, then put a thin layer of salsa in the bottom of a deep baking dish. Dip your tortillas in the sauce and then wrap them around some filling taco-style. place the enchiladas next to each other, seam-side down, until the pan is all full up. top with more sauce and some shredded cheese and bake until the top is bubbly - you can put it under the broiler at the end to brown it up.