A little bit of work, but totally worth it!!!
- 12 tortillas
- 3/4 c grated cheese
- 1 medium onion chopped
- 1.5 lbs swiss chard
- sea salt
- 3 Tbs + 2 Tbs peanut or safflower oil
- 3 cloves garlic
- 2 medium broiled tomatoes or 1.5 cupps canned, drained
- 1 small can chipotles
- 1/4 tsp sugar
- 2/3 c broth or water
- sour cream
Chard Filling: wash chard and chop roughly. Bring about 2 inches of water in a pan to boil, add chard and 1 tsp of salt. Let cook quickly for about 5 mins and drain. Next heat 3 Tbs oil and fry 2 cloves garlic in a pan for about 2 mins, add chard and cook for another 3 mins adding more salt if necessary. Sauce: Blend tomatoes, canned chipotles, 1 clove garlic, and 1/4 onion until smooth. Next, heat 2 Tbs oil in a frying pan and add sauce, sugar, and 1 tsp salt (to taste) and cook over med-high heat until it has reduced-about 5 mins. Add broth or water and bring to a boil, then remove from heat. Assembly: Heat 1/4 inch oil in frying pan and fry the tortillas, one at a time briefly. Drain well and keep warm, then coat each of them with the sauce. Put some of the chard filling in each tortilla, along with some sour cream, then roll up and put in a baking dish. Repeat until all tortillas are full and snug next to each other in the dish. Pour the rest of the sauce over the enchiladas, sprinkle with cheese and put it under a hot broiler until cheese is melted. Sprinkle with fresh chopped onion and serve.
The Tortilla Book by Diana Kennedy