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Swiss Chard and Potato Enchiladas Recipe

Swiss Chard and Potato Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on October 27, 2011

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    The cheese in the recipe is mis-spelled, shoud be cotija. This is a very good recipe!

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  • on May 10, 2010

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    I'm always looking for new ways of using swiss chard and this recipe is a winner. The tomatillo sauce is wonderful and I usually make more than the recipe calls for. An alternative to preparing this enchilada style is to use flour tortillas and fry them as flautas which is our family favorite.

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  • on June 02, 2009

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    Pretty much stuck to the recipe on this one, but made more filling so I could have more enchiladas! I added extra chard, extra potato, and threw in a red pepper. The tomatillo salsa was excellent! I made mine in a food processor, and it was quick and easy. You could easily make this dish ahead of time and pop into the oven for dinner. Wonderful recipe!

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  • on January 31, 2009

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    These enchiladas are delish! I had never cooked with tomatillos or chard before so this was an adventure. The cooking level is listed as intermediate but I thought this was easy! I'm not a real genius in the kitchen and even I whipped these out in about an hour. I made Alton Brown's guac recipe and it was a perfect dinner!

    Next time I am going to add more potatoes as the browned yukon golds are awesome with the tomatillo sauce! I also think mushrooms would be great added to the mix, or, if you eat meat, shredded chicken would work.

    Great Recipe!!

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  • on July 28, 2007

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    Really great! Doesn't quite make enough for a 9"x13" pan -- increase the ingredients and use 12 tortillas. The salsa is so good, it's a great last-minute easy salsa to just go with some chips. Also, I would add more spice, but that's just me.

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  • on July 19, 2007

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    These enchiladas are great. Meat-eaters, as well as vegetarians, loved them. The recipe makes a small batch, though.

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  • on May 06, 2005

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    Easy to make, absolutely delicious - both the enchilada and the tomatillo sauce. Great addition to my Cinco de Mayo Fiesta!!

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  • on November 04, 2004

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    I was looking for something new to do with some organic swiss chard I was given and this recipe caught my eye. To make it a little more kid-friendly and easier to prepare I made some substitutions and additions. My kids loved it -- my daughter even had seconds. First, I added some diced yellow bell pepper to the saute with the onions and garlic -- nothing to do with prep time or kid's tastes, I just had one that needed to be used. Second, I substituted a good monterey jack cheese for the cojito cheese. Finally, I used a pre-prepared organic, tomatillo-based salsa purchased from a store and substituted that for the tomatillo salsa prepared from scratch in this recipe. It worked wonderfully. I will definitely be making this again.

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