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Swiss Chard and Potato Enchiladas Recipe

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Swiss Chard and Potato Enchiladas
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Ingredients
17
Count
Nutrition
336
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
  2. To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
  3. In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
  4. To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
  5. Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.
  6. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.57 Kcal (1405 kJ)
Calories from fat 127.75 Kcal
% Daily Value*
Total Fat 14.19g 22%
Cholesterol 11mg 4%
Sodium 1273.95mg 53%
Potassium 909.59mg 19%
Total Carbs 48.71g 16%
Sugars 6.22g 25%
Dietary Fiber 7.01g 28%
Protein 9.13g 18%
Vitamin C 50.6mg 84%
Iron 38.1mg 212%
Calcium 196.3mg 20%
Amount Per 100 g
Calories 105.89 Kcal (443 kJ)
Calories from fat 40.31 Kcal
% Daily Value*
Total Fat 4.48g 22%
Cholesterol 3.47mg 4%
Sodium 401.99mg 53%
Potassium 287.01mg 19%
Total Carbs 15.37g 16%
Sugars 1.96g 25%
Dietary Fiber 2.21g 28%
Protein 2.88g 18%
Vitamin C 16mg 84%
Iron 12mg 212%
Calcium 62mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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