It’s been pretty quiet over here on the blog lately. I’ve made some great recipes that I’m really excited to share with you but I’ve been having trouble finding the time to sit down in front of the computer to type it all up. I have no other excuse besides the fact that having two children is totally kicking me in the ass right now. The Fruitaholic is about to turn four and the Baby Burrito learned how to sit unassisted, crawl and pull herself up to standing all in the same day. Gone are the days where I could simply turn on Nick Jr., plop the baby down on the floor with some toys and take a half hour to let the words flow (or cook dinner or wash dishes or do laundry or, well, you get the picture).
So I’ve counted on my participation in the swap to keep this little old blog afloat. It ensures that once, every other week, I spend some quality time in the kitchen with a new recipe rather than trying to get something on the table quickly. And then I missed the last swap because I forgot about the deadline to submit a recipe and this page sat empty. So I made sure to get my recipe in as soon as I could this time around, especially because I was excited about the Mexican theme. Some days I think about whether it’s worth it to keep the blog going but the people I’ve met within the blogging community and the opportunity to continue to push past my comfort zone make me think otherwise.
What I loved most about this recipe was how easily it came together. Being short on time, I set aside the bag of potatoes I had purchased earlier that morning at the farmers market in lieu of premade mashed potatoes (I love the Simply Potatoes brand, found in the refrigerator section. The only ingredients used are potatoes, mik and butter – nothing artificial!). The most time consuming part was caramelizing the onions. The Baby Burrito was having a bit of a tough day so I popped her in the carrier and she was happy as a clam while I tended to them. I’ve been attempting to keep a little edible garden this year so I added swiss chard to the recipe just because I could. And who doesn’t like added veggies?
The enchilada sauce I bought was a little bit on the spicy side so the Fruitaholic didn’t get a chance to try it but the Husby and I were big fans. We were both pretty bummed that I forgot to put the leftovers away so he made me promise to make it again soon. And I will, as long as I have a free moment!
Slightly adapted from Kate's Recipe Box
- 1 Tbsp. Vegetable Oil
- 1 Yellow Onion, finely chopped
- 6-8 Large Leaves Swiss Chard, ribs removed and chopped
- 3 Cups Mashed Potatoes
- 1/2 Cup Sour Cream
- 2 Cups Shredded White Cheddar
- 6 Tortillas
- 2 Cups Green Enchilada Sauce, divided
- Sour Cream, for serving
- Cilantro, for serving
Preheat oven to 350.
Heat oil in a small pan over medium-low heat. Add the onions and cook, stirring occasionally, until they soften and turn a rich golden brown color. Add the swiss chard and cook 2-3 minutes, until wilted and soft.
Add 1 cup of the enchilada sauce to the bottom of a 9x11 baking dish and spread to cover.
Mix together the mashed potatoes, sour cream and caramelized onion and shard mixture. Place a large spoonful of the potatoes on the bottom half of a tortilla and top with cheese. Roll the tortilla up tightly and place seam side down in the baking dish. Pour the remaining cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
Bake 20 minutes until bubbly. If desired, broil 2-3 minutes until cheese starts to turn golden brown.
Garnish with sour cream and cilantro, if desired.