Potato and Swiss chard enchiladas are a new take on a Mexican favorite. Instead of traditional fillings like chicken or pork, these enchiladas are filled with red bell pepper, potatoes, and Swiss chard. They are topped with a rich mole sauce (found in the Latin foods aisle) and a variety of cheeses. This fall dinner is so easy, it can be prepared any night of the week.
Potato and Swiss Chard Enchiladas
1 1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes
1/2 bunch of Swiss chard, approximately 5-6 stalks
1 small red bell pepper, diced
1/2 small onion, diced
3 cloves garlic, finely minced
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 TBS olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon ancho chile powder
1/4 teaspoon cumin
8 small flour tortillas
1 1/2 cup mole
1/2 cup shredded pepper jack cheese
1 cup shredded mozzarella cheese
1/4 cup crumbled cotija cheese
Garnish:
chopped fresh cilantro
avocado, diced
In a large pot, add diced potatoes and fill it with cold water. Bring to a boil and cook the potatoes until just tender when poked with a fork, approximately 5 minutes once the water has reached a boil. Drain and set aside.
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat. Add the red bell pepper, onion, minced garlic, smoked paprika, cumin and ancho chile powder. Saute the mixture until the onions and bell pepper begin to soften, about 5 minutes. Roughly chop the stems of the Swiss chard and add to the saute pan, then chop the leaves and add to the pan. Saute the mixture until leaves appear wilted, about 3 minutes, then add the potatoes. Saute for 3 to 4 minutes minutes, stiring frequently and then remove from the heat. Add the fresh chopped cilantro and mix until well incorporated.
Spread half a cup of mole on the bottom of an 11×13 inch roasting pan. Mix the cotija cheese, mozzarella cheese, and pepper jack cheese together in a bowl. Fill each tortilla with a couple spoonfuls of the vegetable filling and 2 to 3 tablespoons of cheese, then roll up and place seam-side down in the pan. Repeat with the rest tortillas until you fill the pan completely. Spoon another half cup of mole over the top of the enchiladas. Sprinkle the remaining cheese over the top and bake for 25 to 30 minutes, until cheese is bubbly and golden and edges of tortillas are crispy. Remove from oven and serve with remaining mole, chopped cilantro and avocado.
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