Smitten Kitchen Keepers by Deb Perelman

Author:Deb Perelman [Perelman, Deb]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2022-11-15T00:00:00+00:00

Heat the oven to 400°F (205°C).

Strip leaves from chard stems and cut into ½-inch ribbons, and set aside. Cut stems into ¼-inch segments. Cut red onion in half, and one of the halves in half again. Thinly slice one of these quarters, season it with a pinch of salt, and set it aside for garnish. Finely chop the remaining three-quarters of the onion.

Heat a large frying pan over medium-high heat. Add 2 tablespoons olive oil, and once it is hot, add the chard stems, chopped onion, and garlic, and season with salt and pepper. Cook until the stems soften slightly and the onion is browned at the edges, 5 to 7 minutes. Add the greens and more salt and pepper, and cook until the chard is wilted down and tender, 5 to 8 minutes. Add the corn, and cook for 2 minutes. Transfer to a bowl, and add the black beans and crumbled Cotija. Taste the filling, and make sure the seasoning is as you’d like it.

In a blender, combine the tomatoes, 3 tablespoons olive oil, chili powder, sugar, ground cumin, and oregano until the mixture is absolutely smooth. Season well with salt—I use ¾ to 1 teaspoon here. This will make about 1¾ cups enchilada sauce.

Coat a 9-by-13-inch baking dish lightly with oil or nonstick spray, and pour in ½ cup of enchilada sauce; spread it evenly across the bottom.

If your tortillas are going to crack or tear when they bend, wrap them in foil and warm them on the oven rack for 5 minutes before assembling.

Grab your first tortilla, and spread 1 tablespoon sauce on it. Scoop one-eighth of the filling (6 to 7 tablespoons, but please just eyeball it for your own sanity) onto the sauce, and roll the tortilla into a cigar shape. Arrange it, seam side down, at one short end of the baking dish. Repeat with the remaining seven tortillas and filling, using up all the filling. Pour the remaining enchilada sauce over the tortillas, but—this is just my preference—leave the last ½ inch of tortilla on each side exposed, so it gets crispy. Sprinkle with grated cheese, and bake for 20 minutes, until the cheese is melted, the sauce is bubbling, and any exposed parts of the tortilla are browned.

Scatter with reserved red onion, cilantro, and avocado, and dollop with sour cream. Eat right away.

do ahead Once these are assembled, you can freeze them before or after the baking step; enchiladas rewarm well in a 350°F (175°C) oven for 25 to 30 minutes. Save the toppings for when you serve it.

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