Enchiladas with Swiss Chard

Enchiladas are something I love to make for everyday dinners and made with this recipe, they are a great dinner for company! This recipe is hearty and delicious, made with Swiss chard.

We were re-introduced to Swiss chard last year when we joined Grant Farms Community Supported Agriculture and we received a box of fresh, locally grown, organic produce each week. The box held whatever was being harvested that week and so I tried some things I have not had very often. Sometime, years ago, I was had some swiss chard, overcooked and bitter, and didn’t care for it but I after the first bite of our CSA chard, it became one of our favorite vegetables. I came up with several ways to cook it and created this recipe towards the end of summer. The moral of the story: even if you think you dislike something, it is worth trying it again- you may be pleasantly surprised! 

Yesterday morning, I wasn’t sure what I was doing that day but by afternoon we had eleven people planning on joining us around the table. I wanted to make something simple so I choose this recipe along with Chicken and cheese enchiladas and a rice and black bean dish. We finished it off with tart Lemon Squares and coconut topped fruit. Everyone seemed to enjoy themselves and I were glad I had been willing to be spontaneous.

Here’s how I made the enchiladas. This is a pretty basic recipe and you can change it up to suit what people want. You could substitute shredded chicken for the chard, but I would add a pinch more cumin and chili powder for flavor and some more cheese. You could make your own sauce if you have a recipe you like. The enchiladas could be lightened by using the least cheese listed and using 4 oz light cream cheese. You could also skip the step of frying tortillas and simply dip them in sauce and roll them up. They should be pretty low in calories.

Enchiladas with Swiss Chard, Onion and Cream Cheese

2-3 tsp olive oil

1 large mild onion, chopped

1 small can diced green chilies or ½ Anaheim or pasilla pepper, minced

1-2 cloves garlic

1-1 ½ tsp cumin

½ -1 tsp. garlic powder, cayenne chili or chili powder, salt, 

One large bunch or more Swiss chard, washed, large stem removed, chopped

6 oz cream cheese or light cream cheese

2/3 cup sharp cheddar ( you may use more)

Around 14 or more corn tortillas

vegetable or canola oil to fry tortillas

One can of enchilada sauce, mild or medium if you want it spicy

½ cup shredded cheese to top, sharp cheddar is a good choice

On medium-low heat in large skillet, heat oil and add chopped onion and chilies. Sauté til soft and starting to turn a bit golden.

 

While onion is cooking, wash swiss chard leaves and pat dry. Lay one leaf at a time flat on a cutting and slice along the large tough stem. Remove stem. Chop the chard into smaller pieces and add to pan along with garlic and spices. Cook another couple minutes until chard is soft and wilted. Turn off heat and, after slightly cool, add cream cheese. Blend

  In another small fry pan pour a bit more than a 1/4 inch of oil and heat on medium/ Medium-low. Add tortillas once oil is hot and fry for a minute, turning once. Drain, press on paper towels.

Preheat oven to 375 degrees. Pour a bit of enchilada sauce in 9X13 rectangular baking dish.  On each tortilla, spread a little swiss chard filling and sprinkle some cheddar cheese. Roll it up and place in sauce as you line them up in pan. Top with the rest of the sauce, cover with foil and bake in 375 oven for 20 minutes. Uncover, sprinkle with more cheese. Bake 5 minutes. If desired you may sprinkle sliced green onions or cilantro over before serving.

Serve with rice and black beans, if desired

Around 6 servings