Swiss Chard Wrapped Beef Enchiladas
Delicious beef and rice enchiladas wrapped in swiss chard leaves and baked in red enchilada sauce.
Ingredients
- ~10 large Swiss Chard leaves about 2 bunches - washed and stems mostly removed, you can leave the part that is on the leaf.
- 1 pound ground beef
- 1/2 cup onions - diced
- 1 tablespoon olive oil
- 3 cloves garlic - minced
- pinch black pepper
- Dash of cayenne pepper
- Dash of chili powder
- Dash of cumin
- 1/2 teaspoon salt - more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano - optional
- 3 tablespoons dried parsley - optional
- 2 cups cooked rice or 12 ounces cooked cauliflower rice
- 2 cups shredded cheese - Mexican blend or preferred cheese
- 1-10 ounce can red enchilada sauce or about 1 1/2 cups sauce
Instructions
- Preheat oven to 375 F.
- Wash and dry your swiss chard leaves, remove the stems up until they connect with the leaf, you can leave that part attached as we will just break it to roll these enchiladas.
- To make the filling mixture, add ground beef, onions, and olive oil to a skillet.
- Cook until beef is cooked through.
- Add garlic, black pepper, cayenne pepper, chili powder, cumin, salt, garlic powder, dried oregano and parsley and stir well.
- Taste mixture to see if you want more salt and adjust to taste.
- Take your swiss chard leaves and place a scoop of the beef and rice mixture in the center, followed by a sprinkle of shredded cheese.
- Fold in the sides and then roll the mixture up in the leaf like you would a tortilla or burrito, if you need to break the stem to get it to roll, do that, I always have to. The stem will cook up super soft so you won't notice it when these are done.
- Place into a 9x13 or standard size casserole dish.
- Once all rolled, add red enchilada sauce on top.
- Bake for 30 minutes, Sprinkle the remaining cheese on top and continue baking another 15 minutes.
- Remove from oven, let cool slightly then enjoy with your favorite enchilada toppings.