Steak, Cauliflower & Kale Enchilada Bake
Prep: 25 minutes • Bake: 20 minutes
Makes: 4 (1 piece enchilada bake, 1/3 cup sauce,
1 tablespoon cheese) servings
1 tablespoon Weis Quality Pure Olive Oil
3/4pound flank steak, thinly sliced
6 cups frozen Weis Quality Cauliflower Florets, thawed
4 cups finely chopped Weis Quality Kale Greens
3/4cup Herdez® Salsa Verde Mild
1/2teaspoon Weis Quality Ground Cumin
9 (6-inch) Chi-Chi’s® White Corn Taco-Style Tortillas
2 poblano peppers, stemmed, seeded and diced
1 ripe Avocado from Mexico™, peeled, pitted and diced
1/4cup crumbled reduced fat feta cheese
1.Preheat oven to 425°; spray 8-inch square baking dish with cooking spray. In a large nonstick skillet, heat oil over high heat. Add steak; cook 3 minutes or until browned, stirring frequently. Add cauliflower; cook 4 minutes or until lightly browned. Add kale, 1/4 cup salsa, cumin and 1/4 cup water; cook 1 minute or until kale is wilted, stirring frequently. Makes about 6 cups.
2.In a second large nonstick skillet, cook 3 tortillas over high heat 2 minutes or until lightly browned, turning once; repeat with remaining tortillas. Place 3 overlapping tortillas in the bottom of a prepared dish; top with 1/2 the steak mixture. Repeat layers; top with remaining 3 tortillas and remaining 1/2 cup salsa. Bake 20 minutes or until top is golden brown and slightly crisp.
3.In a blender, purée poblanos, avocado and 1/4 cup water. Makes about 1-1/3 cups.
4.Cut enchilada bake into 4 pieces; serve with poblano-avocado sauce and sprinkle with cheese.
Approximate nutritional values per serving:
476 Calories, 21g Fat (5g Saturated), 41mg Cholesterol, 660mg Sodium,
46g Carbohydrates, 12g Fiber, 4g Sugars, 0g Added Sugars, 24g Protein