Swiss Chard Enchiladas
- 3 peeled garlic cloves
- 1-3 seeded jalapenos (or other fresh chili peppers)
- 1.5 lbs of tomatoes or tomatillos
- 2 tsp. salt
- 1 cup of vegetable broth or bean cooking liquid
- 3 TBL of sour cream, Mexican crema, creme fraiche or thick, Greek yogurt*
- 1 tsp of sugar
- 3 TBL of vegetable oil (I prefer Safflower)
- 2 bunches of Swiss Chard rinsed under cold water
- 1 medium onion, chopped (white or yellow)
- 1/4 cup of water
- 4 cups of cheese (I used 1 1/3 cup of each: Monterey Jack, Pepper Jack and Sharp White Cheddar)
- 16 oz container of sour cream*
- 6-8 burrito sized flour tortillas (depending upon how full you fill them)
- 1/4 cup of freshly grated parmigiano reggiano
- 1/2 large, red onion cut into rings
- handful of fresh cilantro or Italian parsley
- freshly ground pepper
- * OPTION: you could take the 3 TBL from the 16oz container of sour cream or use a separate one for extra creaminess.
- Preheat oven to 375 degrees F.
- To make the sauce: combine garlic, jalapenos, and 1tsp. of salt in blender and puree until smooth.
- In a medium saucepan, heat 1.5 TBL of oil over medium high heat.
- Add puree and reduce to thicken sauce, stirring regularly. Do not scorch!
- Add the broth and reduce heat to simmer.
- After 10 minutes, turn off heat and stir in 3 TBL of sour cream and 1 tsp of sugar.
- Taste and add more salt if needed.
- (If sauce is too thin, simmer longer. If sauce is too thick, add more broth.)
- Turn off heat and allow to cool.
- Prepare the chard by: stripping the leaves from the stems, then cutting leaves into a rough chiffonade, about 1/2” wide.
- Rinse the chiffonade under cold water to remove any grit, set aside.
- Chop the remaining stems finely, then rinse under cold water as well.
- In a large, lidded saute pan, heat the remaining 1.5 TBL of oil over a high flame.
- Add the chopped onion and fry for a minute or two.
- Then add the chard stems and saute for another minute or so.
- Finally, add the chard leaves (in batches if necessary) and toss to combine.
- Add 1/4 cup of water, 1 tsp. of salt, then cover and reduce heat to low.
- Cook for about 15 minutes, stirring occasionally until thoroughly wilted and tender.
- Remove lid and cook off remaining water until fairly dry.
- To make the filling: in a large bowl, combine the chard and onion mixture
- with the cheese and remaining sour cream. Season to taste.
- To assemble: Ladle about 1 cup of sauce into your glass or ceramic dish (1- 9x13 casserole or 2 smaller dishes.)
- Fill each tortilla with 2-3 spoonfuls of filling, fold ends in, wrap tightly, then lay in dish with seam side down.
- Pour the remaining sauce over the top, then add the remaining cup of cheese (1/3 of each type if you used a mixture), plus the 1/4 cup of parmesan. Top with freshly ground pepper.
- Bake at 375 degrees F for 45 minutes or until bubbling and golden brown on top.
- Allow to rest for 5-10 minutes before cutting.
- Top with cilantro or italian parsley and red onion rings.
- Serving suggestions: sour cream, fresh salsa, pinto beans (preferably Rancho Gordo) and Bohemia Beer!
Adapted from Rick Bayless
Adapted from Rick Bayless