Potato-Swiss Chard Enchilada
Yummy potato-swiss chard enchilada with gluten free sauce and tangy tasty slaw!
Enchiladas are often heavy and chock full of fat and dairy. Here’s a vegetarian version with homemade enchilada sauce that’s a little lighter while still quite satisfying and full of flavor. I’ve added some cheese, but if dairy is a problem, just omit (they are still quite delicious). the sauce is gluten free and Rudi’s has a gluten-free tortilla which is quite good if you need to avoid gluten. Serve these with tangy slaw to make it extra good and healthy.
How Nutritious are Potato-Swiss Chard Enchiladas?
- Gluten free
- Low in fat and cholesterol (except for added cheese, which you can certainly omit)
- Enchilada sauce provides lutein and tasty slaw adds fiber and phytonutrients
Ingredients for Potato-Swiss Chard Filling
- 4-5 medium sized potatoes (can be red or yukon gold), scrubbed and simmered in water until tender
- 1 bunch swiss chard (I used rainbow)
- 2-3 tablespoons olive oil
- 1 small onion, diced
- 1-2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup chicken or vegetable stock
- 3-4 scallions, thinly sliced on a diagonal
- fresh cilantro
Method for Potato-Swiss Chard Filling
- Prep the swiss chard: Remove the tough stems, cut into thin ribbons, wash well and spin dry.
- Remove the potatoes from water when tender and use a fork or the back of a wooden spoon to break them into chunks.
- Heat large sauté pan to medium high heat, add olive oil and onions. Cook several minutes until they are translucent.
- Add the swiss chard and toss until it begins to wilt. Add garlic and cumin along with about 1/2 of the stock.
- Continue to toss until the chard is nicely wilted.
- Add potatoes and combine with chard (a flat spatula is good for this).
- Add remaining stock and season with salt and pepper. Simmer for a few minutes until ingredients are well combined. If necessary add a little more stock (it should be moist but not too wet). Remove from heat.
- Add chopped scallions, cilantro and salt & pepper to taste. Use in enchiladas or refrigerate for later use.
Assemble and Bake
Now set up your enchilada assembly line.
- Assemble: enchilada sauce, tortillas, filling, cheese (if using) and additional fresh cilantro.
- Spread about 1 cup of the sauce in the bottom of a casserole dish (size will depend on how many you want to cook at one time!)
- Working with one at a time, place tortilla in hot sauté pan for several seconds on each side, then place it on the work surface.
- Spoon some of the enchilada sauce down the middle of the tortilla, top with filling, sprinkle with cheese and fresh cilantro.
- Fold each side of the tortilla up (like wrapping in a blanket) and place, seam side down, in casserole dish.
- Repeat until filling is used (I got 6 large tortillas out of this recipe)
- Pour additional sauce over the top (and cheese if you like) + fresh cilantro.
- Cover tightly with aluminum foil and place in 350-degree oven for about 20 minutes. Remove foil, increase heat (to broil if you can) and brown the top a little.
- Serve with tasty slaw.
- Assemble these ahead of time. Bake off when you are ready to serve.
- Add a 4-ounce can of chopped green chili’s, drained to the filling if you like – black olives would be a nice addition also.
- Sweet potatoes can be substituted for white – even more nutritious! and you can use kale or spinach instead of chard (kale may need to cook a little longer time and a little more stock).
- These make great leftovers – just microwave for lunch the next day.