Cooking the Harvest: Swiss Chard Enchiladas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by preparing the ingredients for the enchiladas, including the swiss chard, onions, poblanos, and jalapenos.

Instead of rolling the tortillas, prepare to stack them in the pan for easier assembly.

Chop about 1 cup to 1.5 cups of onions and set aside.

Use 6 ounces of roasted poblano peppers, which have been frozen in packs, and chop them up.

Chop a couple of jalapenos, removing seeds for less heat if desired.

Heat 1 tablespoon of grapeseed oil in a skillet over medium heat.

Add the chopped onions to the skillet and sauté until soft, about 7 minutes, without browning them.

While the onions are cooking, prepare the swiss chard by stripping the green leaves from the stems and chopping the stems into small pieces.

Chop the swiss chard leaves into roughly one-inch pieces.

Once the onions are soft, add 3 cloves of minced garlic to the skillet and cook for about 30 seconds until fragrant.

Add the chopped swiss chard stems to the skillet and cook for a few minutes until they begin to soften.

Next, add the chopped roasted poblano peppers and chopped jalapenos to the skillet, mixing well.

Finally, add the chopped swiss chard leaves to the skillet and cook until wilted, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens