SWISS CHARD AND POTATO ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
- In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
- To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
- In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
- To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
- Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.
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Xohir Officials
[email protected]I'm not a big fan of Swiss chard, but I'm willing to give this recipe a try. It looks really good.
Gajurman Rai
[email protected]This recipe looks delicious! I can't wait to try it.
Lauren Cunningham
[email protected]I'm not sure what went wrong, but my enchiladas were a complete disaster. They were dry and tasteless.
Yaseen G
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I expected. I think I might have overcooked the Swiss chard.
Ewald Maro
[email protected]These enchiladas were a bit bland for my taste. I think they could have used more seasoning.
Fares Masri
[email protected]I'm not a big fan of Swiss chard, but these enchiladas were still really good. The potatoes and sauce were delicious, and the Swiss chard added a nice touch of flavor.
Razaq Baba
[email protected]This recipe is a great way to use up leftover Swiss chard and potatoes. The enchiladas are easy to make and they taste great.
Areesha Irfan
[email protected]I love Swiss chard, and I love enchiladas, so I knew I had to try this recipe. I'm so glad I did! The enchiladas were delicious, and the Swiss chard added a nice touch of flavor.
Edgar Kingmaker
[email protected]These enchiladas were so easy to make and they turned out so good! I will definitely be making them again.
Kritika Ghimire
[email protected]I'm always looking for new enchilada recipes, and this one didn't disappoint. The Swiss chard and potatoes were a unique and tasty twist, and the sauce was perfect.
Aneeq Ahamd
[email protected]These enchiladas were delicious! The Swiss chard and potatoes were a great combination, and the sauce was flavorful and creamy. I will definitely be making these again.
Tharuka Ashan
[email protected]I love enchiladas, and this recipe is one of my favorites. The Swiss chard and potatoes add a unique flavor that I really enjoy. I also like that this recipe is relatively healthy, since it's packed with vegetables.
Fis Sahiti
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce, and it worked perfectly. The Swiss chard and potatoes were a great combination, and the cheese melted perfectly.
mobtsers4
[email protected]I'm not a big fan of Swiss chard, but I decided to give this recipe a try anyway. I'm so glad I did! The Swiss chard was actually really good in the enchiladas, and the potatoes added a nice heartiness. The sauce was also very flavorful.
MzJocelyn Groves24
[email protected]These enchiladas were a hit with my family! The Swiss chard and potatoes were a unique and delicious combination, and the sauce was flavorful and creamy. I will definitely be making these again.