Lia's Farmers' Market Enchiladas - The Recipe

Here is the recipe that I will be making at the Aetna Healthy Food Fight cook-off in LA next weekend.
Enjoy!  

Farmers' Market Enchiladas

1 large leek

1 small butternut squash

1 small bunch Swiss chard

3 tablespoons olive oil 

1/2 container Roberto's Tomitillo Salsa

2 -14 oz cans of green enchilada sauce - Hatch is the best!

8 corn tortillas

6 oz. soft goat cheese

Peel and cut butternut squash in half, remove seeds. Cut squash into medium size chunks. Toss in olive oil and roast at 400 degrees for 30 min.

Meanwhile, heat tortillas in saute pan over low/med. heat to soften. I spray each side with olive oil spray, it works great. Cover warm tortillas with foil and set aside. 

Clean and slice leak. Saute leek in three tablespoons olive oil for 5 to 7 minuets over medium heat until soft.

Remove stems, wash, and chop Swiss chard. Cut cooked squash and into bite size cubes. Add squash and chard to leeks. Saute mixture for 5 minutes over medium heat. Add 1/2 container of salsa. Saute 3-5 additional minutes over medium heat until mixture is hot.

Pour half can of enchilada sauce into bottom into the bottom of a 9x13 inch casserole dish. 

Scoop 1/8 of veggie mix onto warm tortilla and wrap into an enchilada. Place in casserole dish. Repeat seven times. Top enchiladas with remaining half can of enchilada sauce plus additional to cover well. Serve any left over sauce warm on the side for those who like it extra saucy! Bake at 400 degrees for 25 minutes until sauce in bubbly. Top with a dollop soft goat cheese and garnish with fresh cilantro.

Then, take a picture and e-mail it to me!!!




Recipe updated 11/14/10