Potato and Swiss Chard Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small yukon gold potatoes, chopped1 small onion, chopped1 clove garlic, minced3 leaves of swiss chard3/4 cup lite mexican blend cheese1 1/2 cups tomatillo based green salsa8 corn tortillasPinch of salt and pepper
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.
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.
Nutritional Info 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
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