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January 2012

Serves 4–6

You'll Need

Prep and Cook

Pre-heat the oven to 400 degrees.
Combine the turkey, cumin and chili powder in a skillet set over medium high heat and cook until the meat is no longer pink. Add 3 ½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
Add the corn, 1 cup of cheese and the chilies; mix well.
Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
Combine the light cream, sour cream and salsa and mix well.
Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
Remove the foil and bake uncovered for another 15 minutes. Serve hot with sour cream and salsa if desired.

Add your comments, positive or negative, as well as any tips or substitutions, here.

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Posted by Carol on January 21, 2012 at 08:02 PM

love kale - going to make this one night this week! We like making kale chips - roasted kale with olive oil, garlic and sea salt! MMM!
Posted by Tricia Dauphinee-Bishop on January 22, 2012 at 11:44 AM

I made this recipe with Gluten Free Tortillas. Next time I will double the recipe because everyone wanted seconds!
Posted by Andrea on January 24, 2012 at 12:24 AM

Really tasty. Adults and older kids went back fe more. Little kids happily eat their greens. Would make again for sure!
Posted by Brandy on January 24, 2012 at 10:16 PM

Two thumbs up! My 4 year old gobbled it up. My 18 month old could of done without the spice. My husband loves them and thinks we should make them when guests come over.
Posted by Veronica on February 01, 2012 at 03:10 PM

This is a great recipe. Tried it last night and all of my friends loved it. I will have make this again and with Gluten Free Tortillas next time. So good!