Ingredients
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2 teaspoons olive oil
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3 garlic cloves, minced
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1 tablespoon tomato paste
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1 tablespoon raisins
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1 teaspoon liquid smoke
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 -3 dashes Tabasco sauce
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1 lb swiss chard, stemmed, leaves washed but not dried and roughly chopped (4 cups packed greens)
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4 large corn tortillas or 4 large flour tortillas
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3 tablespoons frozen unsweetened apple juice concentrate, thawed
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1 (4 ounce) package shredded low-fat Mexican cheese blend
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1 medium onions, chopped or 3/4 cup frozen chopped onions
Instructions
- Preheat oven to 350°F.
- Heat the oil in a large saucepan over medium heat.
- Add the onion and cook, stirring, until softened, about 2 minutes.
- Add the garlic and cook 30 seconds.
- Stir in the apple juice concentrate and tomato paste and cook, stirring, until the tomato paste dissolves.
- Reduce heat to low, then stir in the raisins,liquid smoke, cumin, oregano, salt, pepper, and Tabasco.
- Stir in the greens,cover the pan, and simmer until they're wilted, about 3 minutes.
- Stir well, cover, and set aside off the heat for 5 minutes to blend the flavors.
- Lay one tortilla on a clean, dry work surface or cutting board.
- Scoop about 1/2 cup filling into the center of the tortilla, then roll closed.
- Transfer the rolled tortilla to a baking dish just large enough to hold all four stuffed enchiladas securely.
- Repeat with the other tortillas and remainder of the filling.
- Sprinkle cheese over the enchiladas, covering them completely.
- Bake until cheese and filling are bubbling, about 20 minutes.
- Let stand at room temperature 5 minutes before serving.
- Enjoy!