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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    go meatless and enjoy our festive Cinco de Mayo-inspired feast

    Main Ingredient:

    Black Beans

    Category:  Vegetarian

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 10 min


    Per serving: 300 cal, 2g total fat, 939mg sod, 53g total carb


    Weight Watchers, 5/2011

    Posted By:


    Posted On:

    May 10, 2020

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