Swiss chard enchiladas from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 161) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles for chile powder and cheddar cheese for Monterey Jack cheese.

  • allison_rkchjv on March 29, 2026

    Comes together quickly and is a nice, filling, reasonably healthy way to use a ton of greens. I used a mix of kale, young collards, and beet greens.

  • TFall21 on September 20, 2024

    This is so good. Excellent use for the chard in the garden. I've made it 2x in a month and it is indeed a keeper. Prepping a few components in advance helps it come together more quickly during the week (chard, corn if fresh, sauce). I use fire roasted diced tomatoes and TJ's hot & smoky chili powder for the sauce and it's perfect, though definitely on the spicy side.

  • thefritschkitchen on June 14, 2024

    Very good! Used 2 tsp of chipotle chili powder, was a tad spicy for the kids but I thought it was perfect. Added extra Monterrey Jack to the filling, because cheese. One pound of chard is a bit of chopping, so plan accordingly

  • tmitra on June 01, 2024

    I've made this several times as I really want to like it. The first time, I made some substitutions. The second time, I followed it exactly, thinking the feta (for cotija) had been the problem. The third time, I substituted a different homemade enchilada sauce, thinking there was too much oregano in the original recipe. I'm forced to conclude this just isn't for me, but I like the concept!

  • anya_sf on May 18, 2023

    One bunch of chard weighed about 12 oz; I decided to use 2 bunches since greens cook down a lot, and had enough filling for 10 tortillas, which is how many came in a package. Using crushed tomatoes, I didn't bother pureeing them, just mixed the sauce together. I wouldn't have minded more sauce - a 20-oz can store-bought enchilada sauce would be just as good. My family enjoyed these and I loved that they had lots of vegetables - no sides needed.

  • julesamomof2 on January 12, 2023

    These vegetarian enchiladas were delicious and really quite simple and easy for a weeknight. I struggle to find vegetarian recipes that hearty enough (and not pasta) and this was perfect. Definite repeat.

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