Best 2 Swiss Chard And Potato Enchiladas Recipes

**A Culinary Journey to Delight: Embark on a Flavorful Expedition with Swiss Chard and Potato Enchiladas**

Prepare to tantalize your taste buds with a delectable culinary creation that harmoniously blends the earthy goodness of Swiss chard, the comforting warmth of potatoes, and the vibrant flavors of traditional Mexican cuisine: Swiss Chard and Potato Enchiladas. This tantalizing dish promises a symphony of textures and flavors that will transport you to a realm of gastronomic bliss. As you embark on this culinary adventure, you'll discover a treasure trove of enticing recipes, each offering a unique twist on this classic dish. From the simplicity of the classic Swiss Chard and Potato Enchiladas to the delectable indulgence of the Creamy Poblano Swiss Chard Enchiladas, these recipes cater to every palate, ensuring an unforgettable culinary experience. Let your taste buds embark on a journey of pure delight as you explore the diverse flavors and textures that this versatile dish has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND SWISS CHARD GRATIN

Potato and Swiss Chard Gratin image

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.

Provided by Elaine Louie

Categories casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 1/2 cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
1/4 teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

Steps:

Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams

SWISS CHARD AND POTATOES

Swiss Chard and Potatoes image

Categories Potato Chard Simmer

Yield serves 6

Number Of Ingredients 7

Ingredients

1 tablespoon kosher salt, plus more for the pot
2 pounds large russet potatoes, peeled
2 bunches Swiss chard (about 2 pounds), trimmed (see note) and coarsely shredded
1/3 cup plus 3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
2 tablespoons unsalted butter
1/2 cup sliced almonds, toasted

Steps:

Fill a large pot with cold salted water, and add the whole peeled potatoes. Bring to a simmer, and cook the potatoes about halfway, about 15 minutes. Add the shredded chard, and cook until the leaves are very tender, 15 minutes or more, depending on the size. Drain well in a colander.
Wipe out the pot, and return it to the stovetop. Pour 1/3 cup of the olive oil and the crushed garlic into the pot set over medium heat. Cook until the garlic is light golden, about 3 to 4 minutes. Slice in the butter; once it has melted, add the drained potatoes and chard. Drizzle with the remaining 3 tablespoons olive oil, and season with 1 tablespoon salt. Mash coarsely with a potato masher. Let cook a few minutes to remove any excess liquid, stir in the almonds, and serve hot.
note
If you buy young Swiss chard, cook the stems and leaves all at the same time. If you buy Swiss chard with larger leaves and stalks, trim the stems from the leaves and cook them for 10 minutes before adding the leaves.

Tips:

Prep the veggies: Before you start cooking, wash and chop the Swiss chard, potatoes, and onion. This will save you time and help the cooking process go smoothly.
Use a large skillet: You'll need a large skillet to cook the Swiss chard and potatoes. This will help ensure that the vegetables cook evenly and don't get crowded.
Don't overcook the vegetables: Swiss chard and potatoes should be cooked until tender, but not mushy. Overcooked vegetables will lose their flavor and texture.
Use a flavorful cheese: The type of cheese you use in your enchiladas will make a big difference in the flavor. Choose a cheese that has a strong flavor, such as cheddar or Monterey Jack.
Serve immediately: Enchiladas are best served immediately after they are made. This will help ensure that the tortillas are soft and the cheese is melted and gooey.

Conclusion:

Swiss chard and potato enchiladas are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a casual get-together. With their simple ingredients and flavorful filling, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting dish to try, give Swiss chard and potato enchiladas a try. You won't be disappointed!