Recipe Detail

Green Chile Enchiladas

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Number of Servings:


  1. 1 1/2 cups - Fresh Swiss Chard packed; rinsed and cut into thin strips
  2. 2 tablespoons - White onion chopped
  3. 1 cloves - Garlic crushed through press
  4. 1/2 cups - Canned no-salt-added black beans rinsed and drained
  5. 4 tablespoons - Fat-free jalapeno soy cheese shredded
  6. 1 pinchs - Ground Cumin
  7. 1 pinchs - Salt
  8. 2 - Corn Tortillas
  9. 1/3 cups - Fat Free Salsa Verde


1. Place chard with water clinging to its leaves in small nonstick skillet and set over medium-high heat. Cook, stirring constantly, until chard wilts and liquid evaporates, about 1 minute. Transfer chard to plate.
2. Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cook, stirring frequently, until onion is softened, about 2 minutes. Remove skillet from heat, stir in beans, 2 Tbsp soy cheese, cumin, and salt. Lay tortillas on flat surface; top each with half of chard. Divide bean mixture evenly over chard; roll up each tortilla.
3. Bring salsa to simmer in skillet over medium-high heat. Add enchiladas, and spoon salsa over top. Sprinkle evenly with remaining 2 Tbsp soy cheese. Reduce heat and simmer, covered, until filling is hot and cheese melts, about 4 minutes. Let stand 5 minutes before serving.


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