Delicious enchiladas packed with nutrient dense Swiss chard served with a tangy tomatillo sauce – this is one scrumptious enchilada.

About the recipe

Hitesh forwarded this recipe to me from WSJ food section and the moment I saw Swiss chard wilted with cheese I knew I would like this recipe! Swiss Chard Enchilada by Chef Gonzalo Guzman from WSJ.com. The recipe comes from Chef Gonzalo Guzman owner of restaurant Nopalito  in San Francisco.  The article described how Guzman is known for “Real-deal regional-Mexican cooking that makes the most of San Francisco’s market produce.”  

I did make these enchiladas but with a twist of my own.  I used a store bought green enchilada sauce which tastes pretty amazing if you ask me. I also made them into a baked dish instead of frying the tortillas.  

Swiss Chard Enchiladas
Easy Meatless Swiss Chard Enchiladas from Chef Gonzala Guzman from WSJ.com
with a few modifications

Ingredients:

• 1 20oz can tomatillo sauce or green enchilada sauce
• 15 cups Swiss chard, ribs removed and leaves roughly chopped
• 1 lb brown cremini mushrooms
• 4 cloves garlic
• Cayenne pepper or Paprika (to your liking)
• 12 corn tortillas
• 1 cup Oaxaca or Monterey Jack cheese, coarsely grated
• 1 cup queso fresco, crumbled
• Salt
• Oil
• 1 small onion finely chopped for garnish
• Fresh cilantro finely chopped for garnish

Preparation:

• Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Thinly slice garlic and add it to pan. Sauté garlic until aromatic and lightly golden, about 1 minute, then add Swiss chard and mushrooms. Sauté until leaves wilt but retain their bite and mushrooms are tender, about 2 minutes. Turn off the heat, season with salt, pepper, and paprika or chili flakes.

• Assemble the enchiladas. Warm tortillas in the microwave or on the stove until soft and pliable. Lightly oil a large baking dish. Pour some enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with Swiss chard filling and sprinkle of cheese, roll and place in rows in the casserole dish until the dish is filled. Pour more green sauce over all the enchiladas.

• Cover the dish and bake in a 400-degree oven for 20 minutes until enchiladas are warmed through. Take out of oven and top enchiladas with queso fresco, chopped onions and cilantro.

• Serve enchiladas warm with a side of black beans.