Enchiladas Three Ways
What I like about making enchiladas is that you can change up the ingredients inside and make dinner companions with all different eating needs feel satisfied. For this post, I’m making three different kinds of enchiladas: Chicken Chard and Potato, Cheese Chard and Potato and Chard and Potato. You could easily host a dinner party and feel good about inviting your vegan friends and your meat eating friends with no real worries and not a lot of extra work. Here’s how to do this!
1 28 oz can Whole peeled tomatoes
2 Serrano peppers
2 medium Onions
4 C. Mexican Shredded Cheese
16 Tortilla shells
8 garlic cloves minced
5 oz Hot sauce
1 Bay leaf
1 shot of tequila
1 C. Vegetable broth
Adobo Mexican season all
1 lb. Swiss Chard
2 Chicken breasts
3 Yukon Gold potatoes
4 oz. Manchego cheese
Salt and pepper to taste
Get your chicken in a slow cooker!! Put your two breasts, 2 tsp. adobo seasoning, 1 clove garlic quartered, 1/4 of an onion sliced, 1 bay leaf and some salt and pepper in your slow cooker, cover with chicken broth and put a lid on it.
Cook on low heat for 1 hour then on high for 4 additional hours.
While that’s cooking, get your sauce made. Cut up 1 onion, 5 cloves of garlic. Heat 2 T. Olive Oil in a heavy bottomed pot (dutch oven) and set to medium high. Once it’s hot, put your onion and garlic in the pot and let it cook for about 5 minutes.
Quarter your serrano peppers and toss them in. Let these veggies cook for about 5 more minutes.
Pour in your shot of tequila and let it reduce for a few minutes.
Squeeze in the juice of one lime and let it cook for another minute. Toss in the whole tomatoes and bring to a boil.
Using a potato masher, smash up the tomatoes. Add in the hot sauce and broth then bring back to a boil, cover and turn your heat down. Let the mixture simmer for 20 minutes.
Once the sauce has had a chance to simmer, pour it into a food processor or blender and chop up all the ingredients.
So pretty! Set this aside and allow it to cool a bit.
Now that your sauce is done, you can concentrate your efforts on your inside mixture. Put 1 T of olive oil in a skillet and chop your potatoes into 1/4 inch pieces.
Let them cook for 20 minutes, until softened and brown, then mash them with a potato masher. Set aside in a bowl and season with salt and pepper. You can add in some smoked paprika and about 2 T. butter if you have some. I like the smoky flavor combined with the chard, it pairs nicely together.
While the potatoes cook, prepare your chard by removing the leaves from the stems and chopping both coarsely. Put another 2 T of olive oil in your skillet and toss in 2 cloves of garlic minced and about 1/2 an onion sliced. Cook for about 5 minutes then throw in the stems from your chard. Let those cook for about 5 additional minutes.
After the onions and chard stems have cooked, throw in your leaves and add salt and pepper to taste.
Cook for about 5 more minutes then drain and put in a bowl. Add your potatoes to the bowl and stir to combine.
Take your chicken out of the slow cooker and pull it apart with a fork to shred it.
Now you are ready to roll (literally). Set your ingredients up for ease of access and get ready to get a little messy. Pre-heat your oven to 350 °.
Pour some of your sauce on a plate then take one of the tortillas and coat both sides with the sauce. Top with the ingredients to make one of the three types of enchiladas. Pictured below is chicken, potato, chard and cheese.
Roll up into a tube and place in the baking dish.
Top with cheese, cover with foil and place in the oven.
Bake for 25 minutes, remove the foil and top with manchego cheese. Bake until the cheese is melted and the sauce is nice and bubbly (another 5 minutes).
These are so good! Yes, they take all day to prepare but they are worth it. Best part is, the left overs are just as good the next day.