Vegetarian

Potato and Swiss Chard Enchiladas is for Dinner.

Potato and Swiss Chard Enchiladas takes 15 minutes to prepare.

Potato and Swiss Chard Enchiladas takes 45 minutes to cook.

Potato and Swiss Chard Enchiladas makes 4 servings.

The ingredients for Potato and Swiss Chard Enchiladas are:

4 small yukon gold potatoes, chopped
1 small onion, chopped
1 clove garlic, minced
3 leaves of swiss chard
3/4 cup lite mexican blend cheese
1 1/2 cups tomatillo based green salsa
8 corn tortillas
Pinch of salt and pepper

Here is how you make Potato and Swiss Chard Enchiladas:

Boil the potatoes in a pot of water until tender and mashes easily. Drain and set aside.Heat a pan over medium heat and coat with cooking spray. Add the onion and garlic. Remove the ribs from the swiss chard about 2/3 of the way up the leaf - set the greens aside for later. Slice up the rib and add it to the pan. Add a pinch of coarse sea salt and fresh ground black pepper. Saute until the onions are transparent.Chop the swiss chard greens and add to the pan. Cook only about 1-2 minutes until the greens are just wilted. Remove from heat and set aside.In a mixing bowl, mash the potatoes until coarse. (Do not add any butter, cream, etc.!) Add the saute mixture. Add 1/2 cup of the lite mexican cheese and 1/2 cup of the green tomatillo based salsa. Mix well.Preheat the oven to 375. Coat the bottom of a baking dish with 1/2 cup of the salsa, making sure it's spread over the bottom of the pan evenly. Take one corn tortilla and put it between 2 paper towels then microwave for 30 seconds -- this will make the tortilla soft and flexible without cracking when you roll it up -- and no fatty oil! Place a portion of the filling in the tortilla then roll it up and place it in the baking dish seam side down. Repeat for the remaining 7 tortillas.Take the remaining 1/2 cup of salsa and spread it over the top of the enchiladas. Sprinkle the remaining 1/4 cup of lite Mexican blend cheese over the top of that. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and golden. Let cool for 3-5 minutes before serving. Serves 4 people at 2 enchiladas each.Optional: Garnish with a dollop of reduced-fat sour cream and a sprinkling of freshly chopped cilantro.Number of Servings: 4Recipe submitted by SparkPeople user COPPERHEAD71.

The nutritional information for Potato and Swiss Chard Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 328.6

• Total Fat: 5.0 g
• Cholesterol: 11.3 mg
• Sodium: 473.2 mg
• Total Carbs: 61.3 g
• Dietary Fiber: 8.4 g
• Protein: 15.6 g

Potato and Swiss Chard Enchiladas is Mexican cuisine.

The dietary needs meet for Potato and Swiss Chard Enchiladas is Vegetarian