F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Peanut Mole Enchiladas with Braised Greens and Potatoes (Encacahuatadas de Quelites y Papas)

  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

FILLING

  1. 2 tablespoons olive or vegetable oil
  2. 1 medium red onion, sliced 1/2-inch thick
  3. 4 cups loosely packed, sliced green chard leaves (slice them 1/2-inch wide; you'll need about 2/3 of a 12 ounce bunch)
  4. 3/4 pounds (3 medium to large) red-skin boiling potatoes, cut into 1/2-inch dice and blanch in salted water until tender
  5. Salt

ENCHILADAS

  1. 8 corn tortillas (plus a few extra in case some break)
  2. 2 1/2 cups Smoky Peanut Mole
  3. A few tablespoons chopped roasted peanuts, for garnish
  4. A few sprigs of parsley, for garnish
  1. In a large skillet, heat the oil over moderately high heat. Add the onion and cook, stirring regularly, until richly browned, about 10 minutes. Add the sliced chard and potatoes, cover and cook about 3 minutes (just to wilt the chard). Uncover and cook, stirring frequently, until the chard is tender and the mixture dry, about 5 minutes longer. Taste and season with salt. Remove from the heat. (If not completing the enchiladas immediately, spread the mixture onto a baking sheet and cool completely; return to pan before continuing.)
  2. Set up a steamer (a vegetable steamer in a large saucepan filled with 1-inch of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel and lay them in the steamer; cover tightly. Boil 1 minute, turn off the heat and let stand without opening the steamer for about 15 minutes.
  3. While the tortillas are standing, bring the mole to a simmer in a medium-size saucepan. Taste and season with additional salt if necessary; thin with additional water or broth to the consistency of a medium cream soup. Warm the filling over medium-low heat.
  4. When ready to serve, make enchiladas a portion at a time: Lay 2 tortillas on a warm dinner plate, roll a portion of the filling into each one, lay the enchiladas seam-side down on the plate and ladle a portion of the mole over the top—cover the tortilla completely; be generous with the sauce. Sprinkle with peanuts and parsley leaves. Serve immediately.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.