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