I know, I’ve teased you with this recipe before. I finally got around to making it. I ended up using kale AND chard, since the one bunch of chard didn’t equal a pound. This is from the fall section of Simply in Season. But kale and chard are great all year round!
FOR PRINTABLE VERSION CLICK HERE: Chard or Kale Enchiladas
1 lb Swiss chard (I used a bunch of chard and a bunch of kale; you can use pretty much any greens)
2 onions (diced)
2 cloves garlic (minced)
1 tsp ground cumin
1/4 tsp pepper
1 1/2 cups ricotta cheese (I used homemade fromage blanc)
3 cups tomato sauce (I just threw in all 2 cans)
2 Tbs taco seasoning (here’s how to make your own)
8 Flour tortillas
1 cup cheese (shredded)
1. Rinse and remove stems. Finely chop leaves and set aside; finely chop stems.
2. In a deep frying pan saute’ in 2T oil the onions, stems, and garlic until softened, about 10 minutes.
3. Add cumin and pepper to the frying pan and cook about 5 minutes or until greens are wilted. Add water if necessary; remove from heat.
4. Mix in the ricotta and set aside.
5. Combine the tomato sauce and taco seasoning and pour 1 C of the sauce in the bottom of a 9×13 baking pan.
6. Spoon the greens/cheese mixture into tortillas, roll, set in pan, pour remaining sauce on top, and cover and bake in a preheated 350F oven for 40 minutes. Sprinkle remaining cheese on top and melt in oven.
Servings: 4
The Verdict: I loved how the bite of the kale matched the strong taco flavor. DH said “this would be even better with chicken. Or some thinly sliced flank steak.” Of course he did.
Nutrition Facts
Serving size: 1/4 of a recipe (19.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 533.68
Calories From Fat (33%) 176.96
% Daily Value
Total Fat 20.16g 31%
Saturated Fat 10.19g 51%
Cholesterol 50.6mg 17%
Sodium 2211.72mg 92%
Potassium 1390.06mg 40%
Total Carbohydrates 60.13g 20%
Fiber 7.82g 31%
Sugar 13.42g
Protein 30.88g 62%
This post linked to Monday Mania
We have some beautiful rainbow chard growing in the garden right now, so I will have to try this recipe…it looks wonderful. Thank you.
Ha! EVERYTHING’S better with meat! At least it is if you’re a guy!
This looks delicious. I’d keep it meat free of course, but I love the unique way to use kale Yum!
This looks delicious. I can’t use the tortillas —- no gluten. Couls I use the rest with rice as a casserole?
Oh how absolutely YUMMY! I adore dark greens but never thought to use them in a recipe like this! I always just cook them separately or put them in a soup! I am so gonna try this! Hey chaya, does corn tortilla have gluten? if not, you might try that! I think it would be cool in a casserole version too though! Lots of lovely flavors!
This looks really nice. What exactly are enchiladas though?