Swiss Chard Enchiladas

Adapted from the legendary Diana Kennedy's "The Tortilla Book," this unique and incredibly delicious enchilada dish is a little complex to make but the resulting dish is amazing.

5 from 1 vote

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Course: Brunch, Lunch, Main Course

Cuisine: Bajio Mexican, Mexican

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender, skillet or frying pan, 2 large ziplock bags, microwave oven
Skillet and frying pan
Ovenproof casserole dish (ideally 8½ X 13 X 2)
Blender or food processor

Ingredients

12 Corn tortillas
¾ cup Grated mild Cheddar, muenster, or jack cheese
1 medium White or Vidalia onion, chopped for garnish
1½ lb Swiss chard, bottom inch removed, washed well
2 tsp Kosher salt
5 tbsp Peanut or vegetable oil
2 cloves Garlic, chopped
14.5 oz Canned diced tomatoes, drained
¼ medium Onion, big chunks for sauce
2 Chipotles in Adobo
½ tsp `Sugar
⅔ cup Chicken or vegetable broth
¾ cup Sour cream

US Customary - Metric

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Instructions

Have Ready - tortillas, warmed ovenproof casserole dish, grated cheese, and chopped white onion.
Prepare Swiss Chard - Wash carefully. Divide chard between 2 plastic freezer bags, add ¼ cup water to each and seal. Cook on high in Microwave for 5 minutes. Remove and drain. Chop chard into small bits by hand. Heat 3 tbsp oil in fa skillet over medium heat and fry garlic for 2 minutes. Add the chard and cook for another 3 minutes. Adjust salt and remove to a bowl. Rinse out skillet.
Prepare Tomato Sauce - Blend tomatoes, 1 clove garlic, ¼ onion, 2 chipotles until smooth. In rinsed frying pan, heat 2 tbsp oil over medium-high heat. Add tomato sauce, ¼ tsp sugar, and salt. Cook, constantly stirring, until reduced - about 5 minutes. Add in broth, bring to a boil then remove from heat and cover.
Warm Tortillas - Fill a low-sided nonstick frying pan with ¼-inch oil. Heat over medium high heat. When hot, fry tortillas one-by-one. Fry around 20-30 seconds per side. Drain on paper towels and keep warm.
Assemble Enchiladas - Preheat broiler. Pour tomato sauce into the nonstick pan. Immerse a tortilla in the sauce and gently remove to the casserole, Add some filling and a little sour cream, Roll it up into a flat cylinder. Repeat aligning completed enchiladas side-by-side in the dish. Dilute any remaining sauce, if any, with a little broth and pour over enchiladas.
Finish and Serve - Sprinkle cheese over enchiladas. Run under the broiler to melt cheese. Sprinkle tops with chopped onions and serve.

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