Tuesday, April 12, 2011

Potato & Chard Enchiladas

This is seriously the best recipe ever. Ever. I used this recipe and just changed it up a little by substituting feta cheese for cojito and using jarred salsa. Here's how I did it:

1/2 pound Swiss chard, 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 feta cheese, crumbled, divided
8 corn tortillas
1 jar tomatillo salsa

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 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.

Chard stems, if you want to add them- cook for about 4 minutes before adding the leaves 

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.


Note: I also added black olives on top of each enchilada just like my grandpa used to- yum yum yum!!

A song to get you inspired :)

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