Swiss chard and potato enchiladas

  • For the enchiladas
  • 225g swiss chard (stems and leaves), rinsed
  • 2 tbsp vegetable oil, plus as needed
  • 1 tsps salt
  • 175g waxy potatoes, cut into 1-cm dice
  • 1/2 medium onion, chopped
  • 2 tsp minced garlic
  • Fresh ground pepper
  • 115g cojito cheese, crumbled, divided
  • 8 corn tortillas
  • For the tomatillo salsa
  • 8 tomatillos (about 350g), husked and well rinsed
  • 3/4 tsp salt
  • 1/2 medium onion, coarsely chopped
  • 3 cloves garlic, chopped
  • 1/2 jalapeno chilli (with seeds)
  • 25g chopped fresh coriander
  • Serving suggestions: sour cream
For the enchiladas:
1) Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.

2) In a large frying pan over medium high heat, heat the 2 tablespoons of oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 tsp of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate.

3) Add the onions and garlic, and cook until translucent, about 4 minutes.

4) 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.

5) Combine the potatoes with 150g of the cheese and the swiss chard mixture, and set aside.

For the salsa:
1) Put the tomatillos in a medium saucepan and cover with water by about an 2.5cms. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.

2) In a blender, combine the onions, garlic, jalapeno, 3/4 tsp salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 60ml of the cooking liquid, puree until smooth. Add the coriander and blend briefly.

For the assembly:
1) Pour enough vegetables oil into a deep pan 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.

2) Preheat the oven to 180C/Gas 4. Pour about a cup of the tomatillo salsa into the bottom of 33 by 23cm baking dish. Put 2 heaped tbsp 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.

3) Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes.

4) Serve with sour cream on top, if desired.

Copyright 2001 Television Food Network, G.P. All rights reserved

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