Fresh Greens Enchiladas
We’re always looking for ways to get more healthy greens into our meals, since they’re such a rich source of calcium and phytonutrients. This simple, imaginative Farmers’ Market version of the Mexican classic does just that. Tender corn tortillas stuffed with fresh greens and cheese snuggle up in a pan with a zesty sauce to make a dinner fiesta for your palate.
3 poblano peppers (see Hints, below)
4 tomatillos, husks removed (see Hints, below)
1/4 cup dry-roasted unsalted peanuts
1/2 medium onion, coarsely chopped
2 tablespoons cilantro, chopped
Salt to taste
Water as needed
8 six-inch corn tortillas
1 tablespoon olive oil
4 cups shredded seasonal greens–collards, kale, chard, turnip greens, spinach, or broccoli rabe
1/2 cup feta or queso blanco cheese (or substitute your favorite: we like Monterey Jack)
1/4 cup cheese, same type as above
1. Roast the peppers and tomatillos: Place them under the broiler until charred and softened, turning occasionally. The tomatillos will be done sooner than the poblanos; remove them as soon as they show signs of charring. Allow to cool. Peel and seed poblanos and chop coarsely. Cut tomatillos into quarters.
2. Preheat oven to 350F. Make the sauce: Place roasted poblanos, tomatillos, peanuts, onion, cilantro, and salt in a blender or food processor and process until smooth, gradually adding water to make sauce the desired consistency.
2. Make the Filling: Heat the oil in a large skillet over medium-high heat and add greens. Cook for about 5 minutes, stirring often, until just wilted.
3. Fill a shallow pan with boiling water and dip each tortilla in it for around 10 seconds to soften. Fill each tortilla with 1/8 of the greens and a tablespoon of cheese. Roll up and place in a 9-inch by 9-inch baking pan. Pour sauce evenly over the filled enchiladas. Sprinkle with cheese topping.
4. Bake in preheated oven for 15 minutes. Serve warm.
Inspired by Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).