My sister came up last weekend to visit, so I had her write today's post on one of the delicious meals we made together last week! Enjoy!
Greetings from the other Henke sister! I went up to Boston to visit Sarah this past weekend. I was able to witness the excitement of the arrival of Sarah’s CSA box, which was then promptly followed by the panic of what she was going to do with the huge bunch of chard that was left over from the previous week. While she napped away the stress of the overflowing fridge, I took to the internet to find something that 1) used all of the chard and 2) didn’t feature a salad or pasta which already occurred too frequently in that week’s menu. After a little bit of digging, I came up with Chard and Potato Enchiladas.
Here’s what you need:
1/2 pound rinsed and chopped chard (you could also use collard greens or kale)
2 tablespoons vegetable oil (add more as needed)
1 teaspoons kosher salt
6 ounces Yukon gold potatoes, cut into 1/2 inch pieces
1/2 medium onion, chopped
2 teaspoons minced garlic
Fresh ground pepper
4 ounces crumbled fresh cheese (we made it from scratch-more on that next week!)
12 corn tortillas
What to do:
Saute potatoes in oil for about 8 minutes or until fork tender and golden brown. Season with salt and pepper to taste. Remove from the pan and drain on a paper towel-lined plate. Add the onions and garlic, and cook until soft. Add the chard leaves, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Remove from heat. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
Once you are ready to start putting the enchiladas together, pour enough vegetables oil into a skillet so it is about a 1/4 inch deep, and heat over high heat. Fry the tortillas one at a time for about 5-10 seconds until they are softened. Transfer to a paper towel-lined plate to drain.
Preheat the oven to 350 degrees F. Pour about a cup of the pre-made salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoons of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the salsa so they are right next to each other laying the enchiladas snugly next to one other. Pour the remaining salsa over the enchiladas. Cook in a 350 degree F oven until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with plain Greek yogurt on top for a little extra flavor. Enjoy!