Xochipilli's Enchiladas Vegetarianas
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1⁄2 lb yukon gold potato, cut into 1/2 inch dice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 large garlic cloves, chopped
- 1 small yellow onion, chopped
- 1⁄2 lb swiss chard or 1/2 lb kale, stems removed rinsed
- 8 corn tortillas
- 1 lb tomatillo salsa
- 8 ounces Cotija cheese, crumbled or 8 ounces mozzarella cheese, shredded
directions
- In a large sauté pan over medium high heat, heat the olive oil, add the potatoes and cook until golden brown and tender, about 8 minutes.
- Season with 1/4 tsp salt and pepper. Remove potatoes from pan and set aside.
- Add the garlic and onion to the sauté pan and cook about 4 minutes, until soft. Add the Swiss chard or kale, cook until softened about 4 minutes. Add the remaining 3/4 tsp salt and pepper, cover and cook until the greens are tender and wilted.
- Drain any liquid that is present and then add the potatoes back to the pan to heat through.
- Preheat oven to 350 degrees F. Wrap tortillas in wet paper towels and place in microwave for 1 minute to soften. Pour 1 cup of tomatillo salsa on the bottom of a 9x13 baking dish.
- Divide the greens-potato filling and half of the cheese between the 8 corn tortillas. Roll them up and place seam side down in pan. Spoon remaining sauce over top of the enchiladas, followed by the remaining cheese.
- Bake about 30 minutes until enchiladas are heated and the cheese is bubbly.
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