Courgette and Rainbow Chard Enchiladas

Well Thursday night came around and he had loads of courgettes and bunches of rainbow chard so I put on my chef hat and tried to clear the fridge and cupboards.

Courgette and Rainbow Chard Enchiladas

Serves 2 – 3


Enchilada Sauce
2 tbsp oil

2 tbsp plain flour

1/2 tsp chipotle powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp onion powder

1 bottle passata 

In a saucepan heat the oil over a medium heat

Add the flour and whisk together, should form a paste / roux.

After a couple of minutes and the spices, stir and cook for a few minutes.

Gradually add the passata, continuing to whisk.

Taste and season as you go.

Leave to cool.


Courgette and Rainbow Chard Enchiladas

1 – 2 onions, sliced

1 medium to large courgette, finely diced

Bunch of rainbow chard, washed and stems and leaves separated, stems chopped into 1-2 cm lengths and leaves shredded

1 pepper (optional), sliced

2 cloves of garlic, minced / finely chopped

1 jalapeño, seeds removed and finely chopped

Salt and pepper to taste

1 pack small tortillas, meant to be corn but I used flour

100 g cheddar cheese, grated

In a large frying pan heat 2 tbsp oil over a medium heat.

Add the onion with some salt and cook until the start to caramelise.

Add the courgette, chard stems, pepper and stir.

When the courgette starts to colour, add the jalapeño, garlic and chard leaves. Stir.

When the chard leaves start to wilt, a bit like spinach, check the seasoning.

Remove from the heat.

Preheat oven 160 fan

In a oven dish which is about the same width as your tortillas (mine was about 15 – 20 cm) put a layer of sauce

Use the tortillas to wrap between 2 – 3 dessert spoonfuls of the vegetable mix, before wrapping add some of the grated cheese and put in the baking dish

Repeat until baking dish is full, my veg mix made enough to fill about 10 tortillas

When baking dish is full cover with the rest of sauce and remaining cheese

Cook in the oven for 20 minutes or until cheese is nicely melted

Leave to stand for 5 minutes before serving or you’ll melt your mouth.

Again sorry no pictures but this really surprised me how nice it was, will definitely be doing this again when I have more chard.


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