Potato and Greens Enchilada with Salsa Verda, Lime Crème Fraîche and Jicama Slaw
| Ingredients | Measures |
|---|---|
| Chard, bunch, stems removed, leaves rinsed and torn | 1 ea. |
| Red skin potatoes, steamed, mashed or diced after cooking, cool | 1½ lb. |
| Cheddar, ricotta, or goat cheese | 1½ cups |
| Corn tortillas | 12 ea. |
| Garlic cloves, peeled and mashed | 4 ea. |
| Onions, small, sliced in thin wedges | 2 ea. |
| Olive oil | 2 Tbsp. |
| Salt and black pepper | to taste |
| Salsa verde | |
| Tomatillos | 3 lb. |
| Serrano chiles, de-stemmed | 2-4 ea. |
| Garlic cloves, peeled | 4 ea. |
| Onion, thinly sliced | ½ ea. |
| Salt and pepper | to taste |
| Olive or vegetable oil | 2 Tbsp. |
| Hoya santa, leaf, optional | 1 ea. |
| Epizote sprigs, or dried Mexican oregano | 2 ea. |
| Onion, sliced thinly | 1 ea. |
| Queso anejo, aged Mexican cheese, or feta | ½ cup |
| Lime crème fraîche | |
| Crème fraîche | 1 cup |
| Lime, zest of, finely grated | 1 ea. |
| Lime juice, freshly squeezed | 1½-2 Tbsp. |
| Salt | pinch |
| Black pepper, freshly ground | pinch |
| Limes, cut into wedges | 1-2 ea. |
| Jicama slaw | |
| Jicama, peeled and cut into matchstick-size strips | 8 oz. |
| Red Fresno or jalapeño chile, stemmed, seeded, and julienned | 1 ea. |
| Anaheim or pasilla chile, stemmed, seeded, and julienned | 1 ea. |
| Scallion, white and light green parts only, sliced | 1 ea. |
| Cilantro leaves and tender stems | ½ cup |
| Juice of 1 lime | |
| Extra virgin olive oil | 2 Tbsp. |
| Salt | ¼ tsp. |
| Cayenne pepper | 1 or 2 pinches |
Method
Preheat oven 375°.
Steam or boil potatoes until fork tender, smash or dice.
Heat 1 tablespoon olive oil over medium heat, sauté onion until tender and slightly caramelized. Add garlic and chard, cook until just wilted. Cool.
Combine potatoes, cheese, chard and onion mix, and taste for seasoning. Set aside.
For the crème fraîche, combine all the ingredients in a small bowl and mix well. Cover and chill until needed.
Combine all the slaw ingredients in a bowl and mix well. Cover and set aside till needed.
To make salsa verde, peel papery husks off tomatillos, rinse, and place in sauce pan. Add Serrano chiles, garlic, and just enough water to lightly float the tomatillos. Bring to boil and cook 10-15 minutes until soft. Add onions to the tomatillos and water, and blend in a blender until smooth.
Heat oil in large sauté pan, heat blended sauce in oil until hot, about 3-5 minutes. Season to taste with salt and pepper.
Warm one tortilla over a gas flame or on a cast iron skillet if using an electric stovetop, turning often, until soft. Dip the tortilla into the salsa verde, place on a plate. If using hoya santa, tear a strip and place on tortilla. Spoon 1/12 of the potato, cheese mix onto the center of the tortilla and roll into cylinder. Place into a casserole dish, seam side down. Repeat with the remaining tortillas and filling.
Pour remaining sauce over the tortillas. Sprinkle onion and queso anejo or feta cheese over enchiladas. Bake 20-25 minutes in 375° oven until hot and bubbly.
To serve, place 2 enchiladas on each plate, top with a ¼ cup jicama slaw, drizzle with crème Fraiche and garnish with lime wedges.
Yield: 6 portions
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