Enchiladas With Barbecued Greens

Sharon123's Note:

This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw. This is a delicious vegetarian entree with the unusual addition of Swiss chard(a plant so high in vitamins and minerals that it has been deemed worthy of growing on planetary space stations!) This is TexMex, but also Spanish and Mexican influenced.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 teaspoons olive oil
• 1 medium onions, chopped or 3/4 cup frozen chopped onions
• 3 garlic cloves, minced
• 3 tablespoons frozen unsweetened apple juice concentrate, thawed
• 1 tablespoon tomato paste
• 1 tablespoon raisins
• 1 teaspoon liquid smoke
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 -3 dashes Tabasco sauce
• 1 lb swiss chard, stemmed, leaves washed but not dried and roughly chopped (4 cups packed greens)
• 4 large corn tortillas or 4 large flour tortillas
• 1 (4 ounce) package shredded low-fat Mexican cheese blend

Directions:

1. Preheat oven to 350°F.
2. Heat the oil in a large saucepan over medium heat.
3. Add the onion and cook, stirring, until softened, about 2 minutes.
4. Add the garlic and cook 30 seconds.
5. Stir in the apple juice concentrate and tomato paste and cook, stirring, until the tomato paste dissolves.
6. Reduce heat to low, then stir in the raisins,liquid smoke, cumin, oregano, salt, pepper, and Tabasco.
7. Stir in the greens,cover the pan, and simmer until they're wilted, about 3 minutes.
8. Stir well, cover, and set aside off the heat for 5 minutes to blend the flavors.
9. Lay one tortilla on a clean, dry work surface or cutting board.
10. Scoop about 1/2 cup filling into the center of the tortilla, then roll closed.
11. Transfer the rolled tortilla to a baking dish just large enough to hold all four stuffed enchiladas securely.
12. Repeat with the other tortillas and remainder of the filling.
13. Sprinkle cheese over the enchiladas, covering them completely.
14. Bake until cheese and filling are bubbling, about 20 minutes.
15. Let stand at room temperature 5 minutes before serving.
16. Enjoy!

Reviews

[breezermom]

I'm so glad I tried this! I only had golden raisins, so used those and actually increased the amount a bit. I also added a bit more tomato paste and apple juice to have a bit of juice to pour over my enchiladas while they baked. This is a wonderful low calorie, low fat meal. Thanks for sharing!

[Sakeenah]

I really enjoyed these. i was afraid it wouldnt be enough for a meal but i actually felt full (dh didnt agree with me there though) great for lunches will make again

[VegSocialWorker]

Fantastic. I resisted the urge to leave out the raisins (as I generally do not like them) and I'm glad that I did because they were really good in this. Love the sweetness with the smokey flavor as well as the tartness of chard. Great combo. Only wish that there was a sauce to put on top of the enchaladas. Not exactly traditional, but great none the less. Hubby was a bit scared of chard with liquid smoke, but loved it when completed. This was our first time using liquid smoke and it seems to be the perfect amount. Thanks for posting this, we will make it again, only we'll be making extra sauce next time to cover it up.