Go Back

Enchiladas With Chard

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

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

Instructions
 

  • Gather your ingredients together.
  • Seed and chop the jalapeño pepper.
  • Stem and chop the chard.
  • Preheat the oven to 350 degrees.
  • Bring a large pot of water to boil.
  • Make an ice bath by filling a large bowl with water and add ice cubes.
  • Cook the chard in the boiling water for 2 minutes, strain and submerge into the ice bath to stop the cooking process.
  • In a large skillet, heat up the coconut oil and add the onion and garlic and cook until translucent.
  • Add the chard and jalapeño and cook for an additional two minutes.
  • In a small shallow saucepan, heat up a cup of the enchilada sauce.
  • Working with one tortilla at a time, submerge it into the sauce and cook for 60 seconds.
  • 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.
  • Roll the tortilla over leaving the seam on the bottom.
  • Repeat until the dish is full. Top with the remaining sauce, green onions and black olives.
  • Bake for 30 minutes at 350.