Chard Enchiladas

This is enchilada territory, but lighter and greener than the usual meat or cheese fillings. Fresh Swiss chard wilted down with garlic and onion gets bound in a cheddar-cheese béchamel, spooned into corn tortillas, and baked under a hit of hot salsa until everything melts together.

Chard is the right green here for two reasons. Its leaves hold more texture than spinach when cooked, so the filling stays interesting rather than turning to paste, and the stems add gentle earthiness without the iron-bitterness of kale.

Add the chard to the pan in batches. A whole four cups of leaves looks like too much at first but cooks down to about one cup; pushing it all in at once crowds the pan, lowers the temperature, and gives you steamed greens instead of sautéed.

The béchamel is the clever twist. Most chard or spinach enchiladas use sour cream or cream cheese. A proper cheese béchamel gives a silkier, more integrated filling that doesn’t break when baked.

Chef Tips

• Warm corn tortillas briefly in a dry skillet or microwave before rolling so they don’t crack.
• Separate chard stems and leaves; dice the stems and start them with the onion since they take longer to soften.
• Use a sharp cheddar for more flavor punch in the béchamel.
• Top with extra shredded cheese in the last 5 minutes for a golden crust.

Variations

• Add a can of drained black beans or sliced mushrooms to the filling for heartier enchiladas.
• Swap red salsa for salsa verde for a tangier, tomatillo-based topping.
• Stir in a teaspoon of ground cumin with the garlic for more Mexican depth.