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Enchiladas With Chard

Looking for a healthy twist to your favorite Mexican dish? Try our Enchiladas with Chard. Fantastic!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 Bunch Chard washed, stemmed, leaves chopped
  • 1 Large Onion diced
  • 1 Clove Garlic minced
  • 1 Jalapeño peppers seeded and minced
  • 1 28 Ounce Can Enchilada Sauce
  • 1 Cup Sharp cheddar cheese optional
  • 2 Tbs Coconut oil
  • 1 Bunch Green onions sliced
  • 1/2 Cup Black olives sliced
  • 8-12 Corn Tortillas
  • To taste Salt & pepper

Method
 

  1. Gather your ingredients together.
  2. Seed and chop the jalapeño pepper.
  3. Stem and chop the chard.
  4. Preheat the oven to 350 degrees.
  5. Bring a large pot of water to boil.
  6. Make an ice bath by filling a large bowl with water and add ice cubes.
  7. Cook the chard in the boiling water for 2 minutes, strain and submerge into the ice bath to stop the cooking process.
  8. In a large skillet, heat up the coconut oil and add the onion and garlic and cook until translucent.
  9. Add the chard and jalapeño and cook for an additional two minutes.
  10. In a small shallow saucepan, heat up a cup of the enchilada sauce.
  11. Working with one tortilla at a time, submerge it into the sauce and cook for 60 seconds.
  12. Using tongs, gently remove the tortilla and place in a casserole dish, fill with the chard mixture, adding a small amount of cheese, if using.
  13. Roll the tortilla over leaving the seam on the bottom.
  14. Repeat until the dish is full. Top with the remaining sauce, green onions and black olives.
  15. Bake for 30 minutes at 350.