Chard and Zucchini Enchiladas

When I think about enchiladas, I picture gooey cheese enchiladas stuffed with orange cheddar cheese and smothered in red sauce.   These decadent treats definitely have a special place in my heart, but unfortunately they are not something that my hips and thighs can handle on a regular basis.

So when I recently came across a recipe for a healthier version of enchiladas, I knew I had to try them.  Unlike typical restaurant enchiladas, these enchiladas were covered with guacamole, not red sauce and cheese.  The recipe also called for a filling of zucchini and walnuts, seasoned with cinnamon.   I was not so sure about the cinnamon in a savory dish, but I tossed it in anyway.  I also had some chard on hand, so I threw that into the mix as well.

Once I had made the vegetable filling, I piled it into some fresh corn tortillas with a little sprinkle of cheese.   The cheese added some flavor and helped keep the filling and tortilla together.

Graham, also an enchilada lover, was excited to hear that I was cooking up a batch.  After we sat down to eat, he took a few bites and asked what was in them.  I told him zucchini and chard and he exclaimed, “wow, I don’t even like those vegetables, but these are delicious!”

Both of us really loved this dish.  The cinnamon in the filling had an amazing smell and unique flavor and the walnuts added an interesting texture and crunch.  The guacamole topping, rich with citrus and cilantro flavor, was a wonderful accompaniment to the enchiladas.   I highly recommend making this dish (even if you are not a chard or zucchini fan)!

Chard and Zucchini Enchiladas

Adapted from The World in Your Kitchen

With the addition of the chard to the dish, I ended up with more filling then the tortillas.  Since the filling was so good, I enjoyed having the leftovers.   I’m even considering making the filling as a vegetable side dish in the future.   The amount of guacamole topping that the recipe yields is adequate, but if you are a guacamole lover like me, you might want to double the recipe.

Guacamole topping:

• 1 avocado
• 1 garlic clove, crushed
• 1 small jalapeno pepper, seeded and finely chopped
• Juice from ½ a lime
• 1 tablespoon chopped cilantro
• 1-2 tomatoes, diced
• Salt and pepper

Chard and Zucchini filling:

• 1 onion, chopped
• 2 cloves of garlic
• 1 small jalapeno pepper, seeded and finely chopped
• 2 zucchini, diced
• 1 bunch chard—stems only, diced
• 2 tablespoons walnuts, chopped
• ½ teaspoon cinnamon
• Cheddar or Monterrey jack cheese, shredded
• Olive oil
• Salt and pepper

To make the guacamole topping, scoop the flesh out of the avocado into a medium sized bowl.  Mash with a fork and then add the crushed garlic, the jalapeno, lime juice.  Fold in cilantro and tomatoes.  Season with salt and pepper.

To make the filling, heat a tablespoon or so of olive oil in a large skillet.  Cook the onion in the oil until it is just translucent.  Add the garlic and cook for another minute.  Add the zucchini, chard stems and cinnamon and cook for 5-10 minutes until the vegetables are soft.  Mix in the walnuts and cook for another minute.  Remove the filling from the heat and set aside.

To assemble the enchiladas, place a tortilla in a skillet over low heat (I ended up putting a small drop of oil into the pan before each tortilla).  Sprinkle a little bit of cheese on top of the tortilla. Once the cheese is at least partially melted, place a spoonful of the vegetable mixture in the center of the tortilla.  Remove from the pan with a large spatula and roll up the tortilla around the vegetable mixture.  Repeat until you run out of either filling or tortillas.  To keep the enchiladas warm while you are making the rest, put them into a large pan in a warm oven (200°- 250°).

Tasty Easy Healthy Green Recipe Ratings: