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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.5
  • Total Fat: 13.2 g
  • Cholesterol: 11.3 mg
  • Sodium: 1,534.2 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 10.5 g
  • Protein: 20.8 g

View full nutritional breakdown of Karen's Vegetarian Rainbow Chard Enchiladas calories by ingredient
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Karen's Vegetarian Rainbow Chard Enchiladas

Submitted by: SYLPHANON

Introduction

These have been afamily favourite for many years. The chard can easily be replaced with any combination of leafy greens (such as beet greens, bok choy) or mushrooms and peppers. I use red onion, orange peppers and red swiss chard so that the recipe bursts not only flavour but is appealing to the eye. These have been afamily favourite for many years. The chard can easily be replaced with any combination of leafy greens (such as beet greens, bok choy) or mushrooms and peppers. I use red onion, orange peppers and red swiss chard so that the recipe bursts not only flavour but is appealing to the eye.
Number of Servings: 4

Ingredients

    I medium sized red onion, sliced in small pieces
    3 gloves of garlic, minced
    3 Tbsp. orange peppers
    0.5 of a small jalapeno pepper, seeded and chopped very fine
    1 lb (about four cups) of red swiss chard, finely chopped
    1/2 cup of raw, fresh coriander, finely chopped
    1 cup of fat-free sour cream
    1 tsp. BBQ sauce (I like Bull's Eye Bold Original)
    8- 6" wholewheat flour tortillas
    2 cups salsa (preferably a fresh salsa or one like Herdez)
    2 Tbsp. black olives, sliced

Directions

Pre-heat oven to 375 F.
In a large frying pan, saute onion, peppers and garlic in olive oil for about 5 minutes.
Add chard (or whichever vegetables you decide to use instead), coriander, BBQ sauce and 3/4 cup of the sour cream (reserve 1/4 cup for garnish).
Place tortillas in oven for 1-2 minutes (just until they are a bit warm). Fill each with 1/8 of the chard filling.
Spread1/2 cup of the salsa on the bottom of a 9x13" pan. |nsert filled tortillas, seam-side down.
Pour remaining salsa over top of the tortillas. Bake uncovered for 20 minutes.
Remove from oven and top with low-fat cheese. Return to oven and bake a further 10 minutes.
Garnish with remaining sour cream and black olives.

Serving Size: Makes 8 enchiladas. 2 enchiladas per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SYLPHANON.






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