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| Chard and Sweet Potato Enchiladas |
2 tablespoons olive oil or coconut oil
Small onion, diced up
1 Anaheim chili or half of a Jalapeno pepper (seeds removed)
depending on how spicy you like...
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 (28 ounce) can diced tomatoes with juice (I use the kind with roasted chilies) You can use fresh too if they're in season. 4 medium size and juicy should be great. Chop them up!
Fabulous Filling
2 sweet potatoes or sometimes I use 1 sweet potato and about 2 cups of butternut squash.
Whatever is in season....
Cut into small square chunks.
1/2 lb chard or you can use kale chopped finely - I stack the leaves, roll them up then thinly chop.
3 tablespoons olive oil or coconut oil
3-4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock
3 tablespoons lime juice
1/2 cup toasted pepitas (pumpkin seeds) - chopped up.
Salt to taste
7-10 corn tortillas
Preheat the oven to 375°F
You'll need a square lasagna type dish
Get the enchilada sauce ready!
In a large sauce pot sauté the onions in oil.
Add: chili, chili powder, cumin, oregano, tomatoes - bring to a simmer.
Remove from heat. Cool. Now you can keep the sauce the way it is or you can puree it until it is smooth. I prefer not to puree because I like the chunks of onions and tomatoes but it's divine either way. Sometimes I puree have way...
Now mix up the fabulous filling!
Peel sweet potatoes and cut into small square chunks. Boil until tender, about 15 minutes.
Drain and set aside.
Sauté minced garlic in oil in a sauce pot over medium-low heat. Don't let garlic burn!
Add chard. Season with salt if you like. Continue to stir chard so that it cooks evenly. Don't overcook!
Mix in the sweet potatoes, vegetable stock, lime juice, pumpkin seeds.
Cook another 3 to 4 minutes.
Spoon a little of the enchilada sauce onto the bottom of the casserole dish and spread it around.
You can pan heat the tortillas if you like first but it's not necessary. If your tortillas are soft and fresh, you can skip this step. Don't forget! We have amazing locally made tortillas here in Sonoma county.
If you decide to puree the sauce, add some of the enchilada sauce to a separate plate or even a pie dish. Drop in tortilla and coat both sides with the sauce. When I don't puree the sauce I spread a little in the pan then after all enchiladas have been rolled I smother the top with remaining sauce.
Place tortilla in the casserole dish. Add the filling down the middle and roll it up. Continue to roll until pan is tightly packed with enchiladas!
Pour more sauce over the top to your liking.
If you have extra, save it you may want to add more later!
Cover tightly with foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes, until tortilla edges are a little browned.
Allow to cool slightly before serving.
Don't forget to share!
