swiss chard enchiladas
Swiss chard enchiladas are a delightful twist on the traditional Mexican dish. I first encountered this recipe at a friend's dinner party, where it was an instant hit among guests. The vibrant colors of the Swiss chard and the rich flavors of the sauce made it a memorable meal.
The beauty of this recipe is its versatility. You can easily adapt it to suit your taste preferences or dietary needs. For instance, you can use different types of cheese or even make it vegan by using dairy-free alternatives.
Not only are these enchiladas delicious, but they're also packed with nutrients. Swiss chard is an excellent source of vitamins A, C, and K, as well as minerals like magnesium and potassium. It's a great way to incorporate more leafy greens into your diet while enjoying a scrumptious meal.
- 1 large bunch Swiss chard, stems removed and leaves chopped
- 2 cups shredded cheese (Monterey Jack, cheddar, or a mix)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 12 corn tortillas
- 2 cups enchilada sauce
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
- Add chopped Swiss chard to the skillet, stirring occasionally until wilted, about 3-4 minutes. Season with salt and pepper to taste.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Warm tortillas in the microwave for 20-30 seconds to make them pliable.
- Fill each tortilla with a generous spoonful of the Swiss chard mixture and a sprinkle of cheese. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the filled tortillas, making sure they are evenly coated.
- Sprinkle the remaining cheese on top of the enchiladas.
- Bake for 25-30 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving. Garnish with chopped cilantro.