WHY THIS RECIPE WORKS:
Cheesy, meaty fillings are common and typical for enchiladas, but this hearty, delicious version uses neither, while still delivering tons of flavor. We kept things green by wilting flavorsome Swiss chard and crisp, slightly bitter green peppers with garlic and onions. To add creamy cohesiveness and heft, we mashed half a can of pinto beans and mixed in our greens; we stirred in the rest of the beans whole for contrasting texture. This clean-tasting filling needed a robust sauce to round out the flavors; a quick simmer of canned tomato sauce with
aromatics and spices did the trick. Traditional recipes call for frying the tortillas one at a time, but we found that brushing them with oil and microwaving worked just as well—and without the mess. A topping of a crema-like cilantro sauce and chopped avocado was ideal: tangy, creamy, fresh-tasting, and rich.
SERVES: 4 to 6
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
CILANTRO SAUCE
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons water
- 3 tablespoons minced fresh cilantro
- ¼ teaspoon salt
ENCHILADAS
- ¼ cup vegetable oil
- 2 onions, chopped fine
- Salt and pepper
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 6 garlic cloves, minced
- 2 (8-ounce) cans tomato sauce
- ½ cup water
- 1 pound Swiss chard, stemmed and sliced into ½-inch-wide strips
- 2 green bell peppers, stemmed, seeded, and cut into ½-inch pieces
- 1 (15-ounce) can pinto beans, rinsed
- 12 (6-inch) corn tortillas
- 1 avocado, halved, pitted, and cut into ½-inch pieces
- ¼ cup fresh cilantro leaves
- Lime wedges
INSTRUCTIONS:
- FOR THE CILANTRO SAUCE
- Whisk all ingredients together in a bowl.
- Cover and refrigerate until ready to serve.
- FOR THE ENCHILADAS
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Heat 1 tablespoon oil in a large saucepan over medium heat until shimmering.
- Add half of onions and ½ teaspoon salt and cook until softened, about 5 minutes.
- Stir in chili powder, cumin, sugar, and half of garlic and cook until fragrant, about 30 seconds.
- Stir in tomato sauce and water, bring to simmer, and cook until slightly thickened, about 7 minutes.
- Season with salt and pepper to taste; set aside.
- HEAT 1 TABLESPOON OIL IN DUTCH OVEN OVER MEDIUM HEAT UNTILL SHIMMERING
- Add remaining onions and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes.
- Add remaining garlic and cook until fragrant, about 30 seconds.
- Add chard and bell peppers, cover, and cook until chard is tender, 6 to 8 minutes.
- Using potato masher, coarsely mash half of beans in a large bowl.
- Stir in chard-pepper mixture, ¼ cup sauce, and remaining whole beans.
- GREASE 13/9-INCH BAKING DISH
- Spread ½ cup sauce over the bottom of the prepared dish.
- Brush both sides of tortillas with remaining 2 tablespoons oil.
- Stack tortillas, wrap in damp dish towel, and place on plate.
- Microwave until warm and pliable, about 1 minute.
- Working with 1 warm tortilla at a time, spread ¼ cup chard filling across the center.
- Roll tortilla tightly around filling and place seam side down in the dish, arranging enchiladas in 2 columns across the width of the dish.
- Cover completely with remaining sauce.
- COVER DISH TIGHTLY WITH GREASED ALUMINUM FOIL AND BAKE UNTIL ENCHILADAS ARE HEATED THROUGH,15-20 MINUTES
- Let enchiladas cool for 10 minutes.
- Drizzle with cilantro sauce and sprinkle with avocado and cilantro.
- Serve with lime wedges.
