Every once in a while we will highlight an enchilada recipe and that’s exactly what we’re doing today. For those of you always seeking to add a new spin on your enchiladas, this Swiss chard enchilada variation might suit your taste!
- A 1/3 cup of crumbled queso fresco
- Six tomatillos with the husks rinsed and removed
- 1 ½ cups of coarsely grated Oaxacan or Monterey Jack cheese
- 1 ½ stemmed and seeded jalapeños
- Twelve corn tortillas
- Three cloves of garlic
- A ¾ cup of canola oil
- Three cups of fresh cilantro
- A ¾ cup of cream or sour cream
- Kosher salt
- Twelve cups of Swiss chard with the ribs removed and the leaves roughly chopped.
For the salsa, place the jalapeños and tomatillos in a medium pot and cover them with water. Allow the contents to boil before turning down the heat to medium and allowing it to simmer until the tomatillos have softened. The process should take about eight minutes. Follow by draining. Once you’re done with that step, move the cooked jalapeños and tomatillos over to a blender and add about half of the garlic, a trio of cups of cilantro, another trio of cups of chard, and three tablespoons of crema. Season with salt and puree the mixture until everything is smooth. Using a medium pot, heat three tablespoons of oil over medium-high heat. Pour the salsa in and allow it to simmer until it becomes slightly thick. This step should take about five minutes or so.
Once it’s time to make the filling, use a saute pan to heat a pair of tablespoons of oil over medium-high heat. Thinly slice whatever garlic you have left and add it to the pan, allowing it to saute until it becomes lightly golden and aromatic. Follow by adding whatever chard you have left and allow it to saute until the leaves are wilted but still chewy. Turn the heat off, stir the Oaxacan cheese in, and season with salt.
Use another pot to fill it with whatever oil is left and set it over medium heat. Once it starts to bubble, turn the heat down to low. Use a pair of tongs to dip the tortillas into the oil, making sure to do only one at a time. Once the tortilla is puffed but not yet browned, place it on a plate and add any oil you may need. Each tortilla should be dipped about fifteen seconds.
Divide the tortillas between four plates and top them with the filling. Roll them around the filling to create cylinders and arrange with the seam side facing down. Use a generous spoonful of the salsa over rolled tortillas and then garnish with any crema, queso fresco and cilantro leaves you may still have.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.