Bitter Greens and Queso Fresco Enchilada Casserole

Instructions

1. 1

   Preheat oven to 190°C (375°F).

   ~10 min
2. 2

   Wash and roughly chop the dandelion greens and escarole.

   ~5 min
3. 3

   Finely dice the red onion and mince the garlic.

   ~5 min
4. 4

   Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté until softened, about 5 minutes.

   ~5 min
5. 5

   Add minced garlic and cook for 1 minute more until fragrant.

   ~1 min
6. 6

   Add the chopped greens to the skillet, along with cumin, salt, and pepper. Cook, stirring occasionally, until the greens are wilted, about 8-10 minutes.

   ~10 min
7. 7

   In a medium bowl, whisk together the mole poblano paste and chicken broth until smooth. This creates the enchilada sauce.

   ~3 min
8. 8

   Cut the corn tortillas into quarters.

   ~2 min
9. 9

   Lightly grease a 9x13 inch baking dish.

   ~1 min
10. 10

    Spread a thin layer of mole sauce on the bottom of the baking dish.

    ~1 min
11. 11

    Layer half of the tortilla pieces over the sauce.

    ~1 min
12. 12

    Spread half of the wilted greens mixture evenly over the tortillas.

    ~1 min
13. 13

    Crumble half of the queso fresco over the greens.

    ~1 min
14. 14

    Repeat the layering process with the remaining tortillas, greens, and queso fresco.

    ~2 min
15. 15

    Pour the remaining mole sauce evenly over the top layer.

    ~1 min
16. 16

    Cover the baking dish tightly with aluminum foil.

    ~1 min
17. 17

    Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the casserole is heated through and the top is slightly bubbly.

    ~40 min
18. 18

    Let stand for 5 minutes before serving.

    ~5 min