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Potato-Swiss Chard Enchilada

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.

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  • Remove the potatoes from water when tender and use a fork or the back of a wooden spoon to break them into chunks.

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  • Heat large sauté pan to medium high heat, add olive oil and onions.  Cook several minutes until they are translucent.

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  • Add the swiss chard and toss until it begins to wilt.  Add garlic and cumin along with about 1/2 of the stock.

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  • Continue to toss until the chard is nicely wilted.
  • Add potatoes and combine with chard (a flat spatula is good for this).

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  • 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.

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  • 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!)

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  • 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.

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  • Spoon some of the enchilada sauce down the middle of the tortilla, top with filling, sprinkle with cheese and fresh cilantro.

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  • Fold each side of the tortilla up (like wrapping in a blanket) and place, seam side down, in casserole dish.

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  • Repeat until filling is used (I got 6 large tortillas out of this recipe)

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  • Pour additional sauce over the top (and cheese if you like) + fresh cilantro.

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  • 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.

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Notes:

  • 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.

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