This recipe epitomizes the effortlessly healthy concept perfectly by using the Hearty Vegetable Chile recipe to make delicious Chili Enchiladas. With the filling already made it is easy to assemble and get in the oven in 15 minutes. I added some Mustard Greens (courtesy of jardin d’Ashleigh) which increases the prep time by about 10 minutes but those are optional. I used a combination of corn and whole wheat tortillas which pleasantly diversifies the taste and texture.
8-12 corn or whole wheat tortillas
2-3 cups chili (this will depend on how much you fill the tortillas)
2 cups Mustard lettuce, kale or spinach, stems removed and chopped
1 10 oz can enchilada sauce
Fresh tomatoes, cilantro, avocado and green chilis to top
Preheat the oven to 375 F. Char both sides of the tortillas on the burner. This is optional but does really bring out a nice smoky flavor and gives the tortillas a bit more structure.
Saute the greens in a bit of olive oil or water for 2-3 minutes, just until they have softened slightly.
In an oven proof rectangle dish place enough enchilada sauce to lightly coat the bottom of the dish. Fill the tortillas with 1-2 tablespoons of chili, making sure not to over fill them so they will close nicely when rolled. Add a bit of greens, roll each one up and place seam down in the dish. It does not show in the picture above but I placed an additional two tortillas horizontally across the top to fill in the gaps. Once all the tortillas are in, top with the remaining enchilada sauce. Pop in the oven and bake for 25-30 minutes or until warmed through.
Top with lots of fresh tomato, avocado, cilantro and green chili (I used the canned ones to save time).
8 tortillas makes 4 servings.