swiss chard + potato enchiladas

We really love swiss chard, and since we're growing it in our garden I've been trying to find some creative new uses.

Our garden has already produced a beautiful bunch of swiss chard, and this recipe puts it to good use!
Really, anything that includes potatoes and cheese must be good! And if it also includes the term "enchilada"- I'm in. The potatoes and chard were a great combo, and I'm sure I'll use the two together again soon.

This recipe made plenty of delicious enchiladas, enough for 3 people to eat dinner, and then have leftovers for lunch the next day.


Swiss Chard Enchiladas Adapted from Food Network

• 1/2 pound Swiss chard (stems and leaves), rinsed
• 2 tablespoons vegetable oil, plus as needed
• 1 teaspoons kosher salt
• 6 ounces Yukon gold potatoes, cut into 1/2 inch dice
• 1/2 medium onion, chopped
• 2 teaspoons minced garlic
• Fresh ground pepper
  
• 3 cups shredded cheese
• 8 corn tortillas or flour tortillas
• 1 jar salsa verde (tomatillo salsa)
  

Directions

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 2 cups of the cheese and the Swiss chard mixture, and set aside.

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.