Xochipilli's Enchiladas Vegetarianas

This recipe is from a local Mexican restaurant.

• Ready In: 1 hr 15 mins
• 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

1. 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.
2. Season with 1/4 tsp salt and pepper. Remove potatoes from pan and set aside.
3. 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.
4. Drain any liquid that is present and then add the potatoes back to the pan to heat through.
5. 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.
6. 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.
7. Bake about 30 minutes until enchiladas are heated and the cheese is bubbly.