I’ve been making Isa Chandra Moskowitz’s potato and kale enchiladas for years. They’re delicious and Picky Husband loves them, so they’re in our regular dinner rotation. I decided to adapt those flavors into my own version and share it with you because enchiladas are so tasty and satisfying. My version — Potato and Chard Enchiladas with Artichokes — also gets the thumbs up from my family, so this is how I’ll be making them from now on. Sorry, Isa!
The filling of these potato and chard enchiladas is flavored with cumin, lime, and garlic, which complement the tomatillo sauce well.
Top these babies with your favorite vegan cheese, guacamole, or my vegan queso to make them extra special!
Feel free to make your own tomatillo sauce, but most people who are cooking for a family don’t have that kind of time. Sometimes I buy Frontera enchilada sauce, but I don’t love the amount of sodium in it. What I’ve started doing is buying a jar of tomatillo salsa (read the label to makes sure it contains about 120 mg sodium or less) and blending it until it’s a smooth sauce. This small step reduces the sodium significantly without sacrificing flavor.
- 1½ lb. Yukon gold potatoes, diced
- 3-4 cloves garlic, minced
- 1½ cups vegetable broth
- 3 large leaves of Swiss chard (or 5 oz fresh spinach or kale)
- 1 tsp. ground cumin
- 1 cup artichoke hearts, roughly chopped (canned or frozen)
- ¼ cup raw pumpkin seeds
- Juice of ½ lime
- Salt and black pepper to taste
- 1 16-oz jar of tomatillo salsa OR 16 oz. green enchilada sauce
- 4 large tortillas (I like Rudi's Multigrain Wraps)
- Optional toppings: vegan cheese shreds, avocado slices, fresh cilantro, vegan queso
- Preheat oven to 350 degrees F.
- To a large pot over medium heat, add the potatoes, garlic, and vegetable broth.
- Wash your chard leaves and cut along the sides of the stalks to separate them from the green part. Chop the stalks and add them to the potatoes. Cook for 15 mins until the potatoes are soft.
- Chop the chard leaves and add them to the pot, along with the cumin and chopped artichokes. Stir in the pumpkin seeds and lime juice. Once the greens are slightly wilted, turn off the heat and roughly mash the mixture with a potato masher, leaving some potato chunks. Taste and season with salt, pepper, or more lime juice if needed.
- If using tomatillo salsa, blend it until smooth.
- Assemble your enchiladas: In one large casserole dish (or 2 medium so you can freeze one), pour a thin layer of tomatillo sauce. Place one tortilla into the sauce and slide it side to side so the entire underside is coated with sauce. Now spoon ¼ of your potato mixture into the center of the tortilla, making a strip about 2 in. wide and going all the way to each end. Now fold the sides over, adding a little more sauce to hold them together. Add a bit more sauce to the bottom of the dish and repeat assembly steps until you have 4 large enchiladas. Pour the remaining sauce over the enchiladas, making sure there are no dry spots.
- Cover the dish with foil and bake for 20 min. If adding cheese shreds, remove foil, add cheese, then return to oven uncovered for 3-5 mins to melt the cheese.
- Top enchiladas with fresh cilantro, vegan queso, or avocado. Enjoy!
The least junky vegan cheese I've found is the Parmela Creamery Aged Nut Cheese from Whole Foods. It's great! If you have another kind you like and want to use, go for it as long as you know it's a treat.
Since 2 enchiladas feeds me, my husband, and Abby (age 6), I like to divide the recipe into 2 medium casserole dishes and freeze one for a later date. I don't recommend keeping these in the freezer longer than 3-4 months.
Serve these potato and chard enchiladas with a side salad and some pinto beans, and you have a complete, nutritious meal! I can’t wait for you to try them!
♥ ♥ ♥
Don’t forget to try my famous Vegan Queso!
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