Friday, June 1, 2012

Chard (or Kale) Enchiladas (or Grilled Burritos)

Don't laugh!! I know a recipe titled "Chard Enchiladas" has some of you groaning and thinking I've gone off the deep end. I had planned on stir-fry, had the veggies and meat prepped, and discovered I was out of soy sauce!! So, I did a quick reconnaissance of my options, found this recipe, and decided to try it. Even the kids ate theirs, so you see it's not terrible. The chard filling actually reminded me a lot of the Meatless Manicotti we enjoy.

~Recipe from Simply in Season

  • 1 pound Swiss chard or kale (rinse well; finely chop leaves and stems separately; keep separate)
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 1 t. ground cumin
  • 1/4 t. pepper
  • 1 1/2 c. ricotta cheese or cottage cheese
  • 3 c. tomato sauce*
  • 2 T. taco seasoning*
  • 8 corn or flour tortillas
  • 1 c. grated cheese
*We actually left this off, although I think it would be good. We just grilled burritos and made the kids some quesadillas with a small amount of filling and some extra cheese. Next time, we'll do the full recipe!

  1.  To make filling: Saute onions and garlic in 2 teaspoons of oil until softened, about 10 minutes. Add greens, cumin, and pepper. Cook until greens are wilted, about 5 minutes. Add water if necessary. Remove from heat. Mix in cottage/ricotta cheese and set aside.
  2. If making enchiladas, mix tomato sauce and taco seasoning together. Spread 1 cup sauce on bottom of a 9x13-inch pan. 
  3. [If using corn tortillas, dip each tortilla in boiling water for 10-15 seconds to soften.] Spoon greens/cheese mixture into tortillas, roll up, and place seam-side down in baking pan. Pour remaining sauce evenly on top, covering all tortilla edges. Cover and bake in preheated oven at 350 degrees for 40 minutes. Sprinkle extra cup of cheese on top and bake uncovered another 10 minutes.
  4. If making burritos, add remaining cheese to the filling, and simply fill tortillas evenly with mixture and roll up, making sure to fold ends under so there are no exposed edges. Grill in a skillet, seam-side down, and pressing down on them slightly for a few minutes per side, until lightly browned. Serve with salsa.
~Makes 4 servings/8 burritos/enchiladas.

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