DOWN on the FARM
with Tom Willey
Swiss Chard and Potato Enchiladas
Adapted from foodnetwork.com
1 half- bunch Chard, rinsed
2 Tbls. canola oil, more as needed
1 tsp. kosher salt
1 cup Potatoes, 1/2-inch dice
1 1/2 cup sliced Leeks
1 Tbls. minced garlic
fresh ground pepper
6 oz. Cojito or Jack cheese, crumbled
12 corn tortillas
1 can green enchilada sauce
Strip chard leaves from their stems, chop leaves and finely mince the stems; set aside. In a large skillet over medium high heat, add 2 Tbls. oil. Add potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 tsp. of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add leek and garlic, cook until translucent, about 2 minutes. Add chard stems, cook until softened, about 4 minutes. Add chard leaves, remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine cooled potatoes with 3/4 cup of the cheese and the chard mixture. Assemble enchiladas: Pour enough canola oil into a small skillet so it is about a 1/4-inch deep, and heat over medium heat. Warm tortillas in oil, one at a time, until softened. Transfer to a paper towel-lined plate to drain. Preheat oven to 350 degrees F. Pour about a cup of enchilada sauce into the bottom of 13 x 9-inch baking dish. Put 2 to 3 heaping Tbls. of the chard-potato mixture in the center of each tortilla and roll them up. Place the enchiladas, seam side down, in the baking pan, tucking the enchiladas snuggly next to one another. Spoon remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired. Serves 4 to 6.