From Herbavoracious, I found a new sounding recipe for swiss chard enchiladas with tomatillo sauce. Sounded interesting, so I made it for Valentine’s Day–I adapted it a little bit from the original recipe. A little bit cheesy and sort of special dinner for us. Looks good huh? It was. Here’s how you can make it.
3 cloves garlic, peeled
1-3 jalapenos or other fresh green chili pepper, to taste, seeded
1.5 pounds tomatillos, husked, rinsed and halved (about 10-12)
1 cup bean cooking liquid or vegetable broth
3 tablespoons sour cream
1 teaspoon sugar
3 tablespoons vegetable oil
2 bunches Swiss chard (10-15 leaves?)
1 medium white onion, medium dice
10 oz. shredded cheese I used cheddar and mozzarella. Would have liked monterey jack.
10 flour tortillas
Preheat the oven to 375.
Combine the garlic, jalapenos and tomatillos and 1 teaspoon of salt in food processor and puree until smooth.
In a medium saucepan, heat 1.5 tablespoons of oil over medium-high heat. Add the puree, and cook down til sauce like. Add the broth, and reduce heat to a simmer. After 10 minutes or so, turn off the heat and stir in the sour cream. Taste, and add salt, and the sugar if needed. Turn off the heat and allow to cool.
To prepare the chard, rinse well and chop. In a large saute pan with a lid, heat the remaining 1.5 tablespoons of oil. Add the white onion saute briefly. Add the chard and cook it down with 1/4 cup water and 1 tsp salt. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally, until thoroughly wilted and tender. Remove the lid and cook off remaining water until fairly dry.
In a bowl, mix chard and onion mixture with three quarters of the cheese. Taste and adjust seasoning. To assemble, ladle about 1 cup of sauce in a 9×13 casserole. Heat tortillas one by one in fry pan til pliable. For each tortilla, dip it in the remaining sauce and then lay it in the casserole. Fill it with about 1/4 cup of filling and roll, then push to one side, seam side down. I used a package of flour tortillas.
Pour maybe another cup of sauce over the top, then top with the remaining cheese. Cook for about 25 minutes. I think I covered it and then uncovered it. He had a garnish–which I forgot to add! But it would have been nice!
1/2 large red onion, cut into rings
1 handful fresh cilantro leaves chopped
Serve with a bit of reduced fat sour cream if you want to be really decadent! Yum. I had a bit of tomatillo sauce leftover for something else. And we had enough left over for a good sized lunch the next day.
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