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Swiss chard vegetable oil kosher salt gold potatoes onion garlic fresh ground pepper cojito cheese corn tortillas kosher salt onion garlic jalapeno chile fresh coriander sour cream Swiss chard
Viewed: 59 - Published at: 7 years agoIngredients
- 1/2 pound Swiss chard (stems and leaves), rinsed
- 2 tablespoons vegetable oil, plus as needed
- 1 teaspoons kosher salt
- 6 ounces Yukon gold potatoes, cut into 1/2 inch dice
- 1/2 medium onion, chopped
- 2 teaspoons minced garlic
- Fresh ground pepper
- 4 ounces cojito cheese, crumbled, divided
- 8 corn tortillas
- 8 tomatillos (about 12 ounces), husked and well rinsed
- 3/4 teaspoon kosher salt
- 1/2 medium onion, coarsely chopped
- 3 cloves garlic, chopped
- 1/2 jalapeno chile (with seeds)
- 1/4 cup chopped fresh coriander (cilantro)
- Serving suggestions: sour cream
- To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
Method
- In a large skillet over medium high heat, heat the 2 tablespoons oil.
- Add the potatoes and cook until golden brown and tender, about 8 minutes.
- Season with 1/4 teaspoon of the salt, and pepper, to taste.
- Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate.
- Add the onions and garlic, and cook until translucent, about 4 minutes.
- Add the Swiss chard stems, cook until softened, about 4 minutes.
- Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more.
- Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool.
- Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
- To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch.
- Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
- In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth.
- Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth.
- Add the coriander and blend briefly.
- To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat.
- Fry the tortillas one at a time, until they are soften, about 5 seconds.
- Transfer to a paper towel-lined plate to drain.
- Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish.
- Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up.
- Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other.
- Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes.
- Serve with sour cream on top, if desired.
