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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 328.6
  • Total Fat: 5.0 g
  • Cholesterol: 11.3 mg
  • Sodium: 473.2 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 15.6 g

View full nutritional breakdown of Potato and Swiss Chard Enchiladas calories by ingredient
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Potato and Swiss Chard Enchiladas

Submitted by: COPPERHEAD71
Potato and Swiss Chard Enchiladas

Introduction

This may sound like an odd flavor combination in a traditional Mexican dish, but it is super yummy and super good for you. For a video demonstration of this recipe as well as other great recipes, "like" Colleen's Kitchen on Facebook! This may sound like an odd flavor combination in a traditional Mexican dish, but it is super yummy and super good for you. For a video demonstration of this recipe as well as other great recipes, "like" Colleen's Kitchen on Facebook!
Number of Servings: 4

Ingredients

    4 small yukon gold potatoes, chopped
    1 small onion, chopped
    1 clove garlic, minced
    3 leaves of swiss chard
    3/4 cup lite mexican blend cheese
    1 1/2 cups tomatillo based green salsa
    8 corn tortillas
    Pinch of salt and pepper

Directions

Boil the potatoes in a pot of water until tender and mashes easily. Drain and set aside.

Heat a pan over medium heat and coat with cooking spray. Add the onion and garlic. Remove the ribs from the swiss chard about 2/3 of the way up the leaf - set the greens aside for later. Slice up the rib and add it to the pan. Add a pinch of coarse sea salt and fresh ground black pepper. Saute until the onions are transparent.

Chop the swiss chard greens and add to the pan. Cook only about 1-2 minutes until the greens are just wilted. Remove from heat and set aside.

In a mixing bowl, mash the potatoes until coarse. (Do not add any butter, cream, etc.!) Add the saute mixture. Add 1/2 cup of the lite mexican cheese and 1/2 cup of the green tomatillo based salsa. Mix well.

Preheat the oven to 375. Coat the bottom of a baking dish with 1/2 cup of the salsa, making sure it's spread over the bottom of the pan evenly. Take one corn tortilla and put it between 2 paper towels then microwave for 30 seconds -- this will make the tortilla soft and flexible without cracking when you roll it up -- and no fatty oil! Place a portion of the filling in the tortilla then roll it up and place it in the baking dish seam side down. Repeat for the remaining 7 tortillas.

Take the remaining 1/2 cup of salsa and spread it over the top of the enchiladas. Sprinkle the remaining 1/4 cup of lite Mexican blend cheese over the top of that. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and golden. Let cool for 3-5 minutes before serving. Serves 4 people at 2 enchiladas each.

Optional: Garnish with a dollop of reduced-fat sour cream and a sprinkling of freshly chopped cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user COPPERHEAD71.






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