Gourmet Veggie Mama

Chard enchiladas

One of my favorite things to do with chard is to make enchiladas. I know it sounds weird, but they are soooo good. Really.

I will admit that I once thought that nothing could be better than a plate of greasy cheese enchiladas with refried beans and rice and plenty of chips and salsa on the side, and nary a green vegetable to be found. Chard enchiladas are not necessarily better than a classic plate of enchiladas — they are just different. I am a Texas girl at heart, and I do still love some Tex-Mex, when I can find it, but given the choice between some Chuy’s enchiladas and a plate of homemade chard enchiladas, I’d have to stop and think.

We had a bunch of chard leftover recently, and some time on our hands, so we decided to make enchiladas. This is not really a complicated or time-consuming recipe, but it does make quite a mess, especially if you soften the tortillas in oil.* But it’s worth the clean-up, I promise!

*Which you should, because it really makes them a lot better.

Although hubby and I fundamentally disagree on the direction in which you should roll enchiladas, we definitely agree that this makes for a tasty meal, especially when served with some refried black beans and a Shiner Bock!

Delicious.

Solve this for me, people: Should enchiladas be rolled so that the crease faces up, or down? I know I’m right, but I need some proof from the internets. So that you remain unbiased, I will not disclose which of us rolled the batch pictured above. We both have pretty good logic behind our opinions and, as usual, we both feel strongly about this issue.

In any case, here’s the recipe. Enjoy, no matter which way you roll!

Chard enchiladas
Author: 
 
Ingredients
  • 2 Tbsp canola oil, plus more for softening tortillas
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups chard or other greens*, coarsely chopped
  • 1 Tbsp butter
  • 1 Tbsp flour
  • ½ cup milk
  • ½ cup cheddar cheese, grated, plus more for topping
  • 6-8 corn tortillas
  • salsa for topping
Instructions
  1. Preheat oven to 375°. Heat 2 Tbsp canola oil in a large skillet and sauté garlic and onion until soft and golden. Add chard by batches and stir until it is cooked down.
  2. In a small saucepan, melt butter over medium heat, and stir in flour. Cook for a couple of minutes, or until golden, and then gradually add the milk, stirring to incorporate. Simmer over medium heat until slightly thickened. Turn off the heat and stir in the cheese. Stir the cheese mixture into the cooked greens.
  3. Fill the bottom of a small skillet with a generous amount of canola oil (1/4-1/2 inch deep) and heat over medium-high heat. Once the oil is hot and shimmering, carefully add the first tortilla with tongs. Fry briefly, just to soften, and then remove to a plate covered with paper towels to drain. When cool enough to handle (but still warm), fill the center of the tortilla with the greens mixture, roll, and place in a lightly oiled enchilada pan. Repeat with the other tortillas.
  4. Pour salsa over the enchiladas and sprinkle with the remaining cheddar. Bake for 20-25 minutes, or until hot and bubbly. Serve with sour cream.
Notes
*Although these are best with chard, you can use pretty much any type of greens for the filling, provided they're pretty tender. I discovered not too long ago that spigariello doesn't work too well in this recipe, since, although it is similar to kale, it retains a firmer tooth when cooked. For this particular batch, we used a combination of kohlrabi greens and red chard.

 

Chard Enchiladas
Original recipe from Mariquita Farms, with my modifications

2 Tbsp canola oil, plus more for softening tortillas
2 cloves garlic, minced
1 onion, chopped
4 cups chard or other greens*, coarsely chopped
1 Tbsp butter
1 Tbsp flour
1/2 cup milk
1/2 cup cheddar cheese, grated, plus more for topping
6-8 corn tortillas
salsa for topping

Preheat oven to 375°. Heat 2 Tbsp canola oil in a large skillet and sauté garlic and onion until soft and golden. Add chard by batches and stir until it is cooked down.

In a small saucepan, melt butter over medium heat, and stir in flour. Cook for a couple of minutes, or until golden, and then gradually add the milk, stirring to incorporate. Simmer over medium heat until slightly thickened. Turn off the heat and stir in the cheese. Stir the cheese mixture into the cooked greens.

Fill the bottom of a small skillet with a generous amount of canola oil (1/4-1/2 inch deep) and heat over medium-high heat. Once the oil is hot and shimmering, carefully add the first tortilla with tongs. Fry briefly, just to soften, and then remove to a plate covered with paper towels to drain. When cool enough to handle (but still warm), fill the center of the tortilla with the greens mixture, roll, and place in a lightly oiled enchilada pan. Repeat with the other tortillas.

Pour salsa over the enchiladas and sprinkle with the remaining cheddar. Bake for 20-25 minutes, or until hot and bubbly. Serve with sour cream.

*Although these are best with chard, you can use pretty much any type of greens for the filling, provided they’re pretty tender. I discovered not too long ago that spigariello doesn’t work too well in this recipe, since, although it is similar to kale, it retains a firmer tooth when cooked. For this particular batch, we used a combination of kohlrabi greens and red chard.

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7 Thoughts on “Chard enchiladas

  1. CDenecke on November 18, 2011 at 1:22 pm said:

    I vote for crease-side down. Generally, I like a lot of filling in my tortillas, so if the crease is on top they’ll never stay closed.

    • Completely agree with you — I think it’s totally whack to do them crease-side up, but Pat thinks you end up spilling filling out of them if you flip them. They taste fine either way, though! 😉

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  3. Well, I’m a bit disappointed…It didn’t really occur to me until halfway through the post (and with the help of your pics) that “chard” was a green veggie and that you were NOT, in fact, referring to a short-hand version of chardonnay, the alcoholic beverage!! I was really, really excited to read about how you were going to incorporate chardonnay into enchiladas (and was thinking this post was more like a dual Cocktail Thursday/regular post), but was disappointed that “chard”=veggies. Guess I need to sober up over here.

    The enchiladas look good…but if you ever actually use chardonnay in connection with your enchiladas, I will be the first to try out the recipe….Also, I tried your pumpkin pancakes and they were awesome!

    • Hahahahaha… I can’t stop laughing over here. That’s awesome. Hmmm… chardonnay enchiladas. I’ll have to get creative.

      Glad you liked the pumpkin pancakes!

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