One thing our garden is NOT overflowing with is tomatillos. But, we do have a boatload of swiss chard, plus we were looking for an enchilada recipe that’s delicious and also not a cheese overload. And so, when we came across this Michael Natkin recipe, we were pretty excited to give it a try. The summery tomatillos and the green, leafy swiss chard make this a deeply satisfying summertime dish.
In a food processor, whirl 3 peeled garlic cloves, a jalapeño pepper (stems and seeds removed), 1 1/2 pounds husked and halved tomatillos, and a pinch of salt.
Prepare the sauce In a saucepan over medium-high heat, heat 1 1/2 tablespoons vegetable oil. Add the tomatillo puree and cook it down, stirring regularly, until the puree is thick – about ten minutes. Add 1 cup vegetable broth and reduce the heat to a simmer. After ten more minutes, turn off the heat and stir in 3 tablespoons sour cream.
Give it a taste, and stir in more salt if needed. Let the mixture cool.
Prepare the chard Peel the leaves from 6-8 big chard stems, stack the leaves together, and cut into 1/2-inch-thick ribbons. Chop the stems up into 1/2-inch lengths.
In a large skillet with a lid, over high heat, heat 1 1/2 tablespoons vegetable oil. Add 1 diced medium white onion and cook until the onion starts to become translucent – about 30 seconds. Add the chard stems and cook for another minute. Then add the chard leaves (if they don’t all fit, cook down the ones that do and then add the rest after a few moments).
Add 1/4 cup water, a tsp of salt, cover with the lid, turn the heat to low, and cook for about 8 minutes – until the chard is wilted and tender. Then take the lid off and drain the water. Drain 1 can of pinto beans and stir into the chard. Add salt to taste.
Preheat the oven to 375.
Heat 12 corn tortillas until they’re flexible. (Use a microwave, your stovetop burner, or whatever works best for you.)
Ladle some of the tomatillo sauce into a 9×13 baking dish – enough to cover the bottom. Slice 12 thin matchsticks of Monterey Jack cheese.
Assemble the enchiladas. Dip a tortilla in the tomatillo sauce, lay it in the dish, fill it with chard filling, lay in a cheese matchstick, roll it up and put it to one side of the pan, seam side down. Repeat eleven more times. Pour the rest of the tomatillo sauce over the top of the enchiladas and top with 3 ounces grated Monterey Jack cheese.
Bake about 25 minutes, until the sauce bubbles and the cheese is melted. If you’d like, finish the dish under the broiler to brown the cheese a bit more. Let it rest for a few minutes before serving, then top with red onion and chopped cilantro, and serve!
- 3 garlic cloves
- 1 to 3 jalapeno peppers (stemmed, halved and seeded)
- 1 1/2 pounds tomatillos (husked and halved)
- vegetable oil
- 1 cup vegetable broth
- 3 tablespoons sour cream
- 2 bunches (6-8 big leaves and stems)
- 1 tsp sugar
- 1 medium white onion, diced
- 1/4 cup water
- 10 ounces grated Monterey Jack cheese
- 1 can pinto beans
- 12 corn tortillas
- half a large red onion, cut into rings
- 1 handful fresh cilantro leaves
- Potato, Squash, Swiss Chard and Blue Cheese Gratin (seattlefoodshed.wordpress.com)
- Slow Cooker Recipe for Spicy Vegetarian Pinto Bean and Chard Burritos (kalynskitchen.com)
- Spinach, Corn & Black Bean Enchiladas (wineandplum.com)