Using pre-made crepes makes this upscale dish easy enough to make even on a weeknight.
Heat oven to 350°F.
Melt 2 tablespoons butter in 12-inch skillet over medium-high heat until sizzling. Add onion and garlic; cook 3-5 minutes or until softened. Add mushrooms; cook 3-5 minutes or until softened. Add kale; cook, stirring occasionally, 1-2 minutes or until wilted. Place mixture into bowl. Refrigerate about 15 minutes or until cool enough to handle.
Melt remaining 4 tablespoons butter in 3-quart saucepan over medium heat until sizzling. Add flour; cook, stirring constantly, 1-2 minutes or until bubbly. Add milk, stirring constantly with whisk, until mixture comes to a boil. Continue cooking 5-8 minutes or until thickened. Remove from heat; stir in cheese.
Spray 9-inch square glass baking pan with no-stick cooking spray; set aside. Pour 3/4 cup cheese sauce into pan.
Spoon 1/2 cup vegetable mixture onto each crepe; roll up enchilada-style. Arrange crepes over cheese sauce. Pour remaining cheese sauce over crepes. Bake 15-20 minutes or until bubbly around edges.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3763
© 2013 Land O'Lakes, Inc.
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