Potato and Chard Enchiladas with Artichokes
 
Prep time
Cook time
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Impress your family and friends with these simple and delicious potato enchiladas! Packed with nutritious ingredients such as Swiss chard, pumpkin seeds, and Yukon gold potatoes.
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. To a large pot over medium heat, add the potatoes, garlic, and vegetable broth.
  3. 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.
  4. 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.
  5. If using tomatillo salsa, blend it until smooth.
  6. 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.
  7. 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.
  8. Top enchiladas with fresh cilantro, vegan queso, or avocado. Enjoy!
Notes
This recipe makes 4 large enchiladas. One person may or may not eat a whole one, so I like to cut them in half to start. This also makes it easier to remove them from the dish with a spatula.

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.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/03/16/potato-and-chard-enchiladas-with-artichokes/