Swiss Chard and Zucchini Enchiladas

A vegetable-forward enchilada recipe that doesn’t skimp on flavor.

Swiss Chard and Zucchini Enchiladas

Enchiladas can sometimes be a bit on the heavy side, especially when they're both filled and topped with cheese. Not that there's anything wrong with delicious, melting cheese all over a meal, but it doesn't always have to be this way! Enchiladas can be filled with just about anything, as long as it's well thought out. This recipes uses tender Swiss chard and zucchini as a filling, along with, yes, a little bit of cheese to round things out. Vanns Ancho Chile Powder and Cumin make for a perfectly spiced sauce to go on top. This method can be used for just about any filling you might want to try - leftover roasted chicken would be great here as well!

Spices used in this recipe

Chili Powder, Ancho
Cumin Ground
Peppercorns, Black, Grinder
Salt, Kosher


  • 1 white onion, thinly sliced, a small handful of slices reserved for garnish
  • 2 Tbs. extra-virgin olive oil
  • 1 bunch swiss chard, ribs removed, leaves roughly chopped, ribs thinly sliced
  • 1 lb. zucchini, sliced into ½-inch-thick half moons
  • 12 store-bought corn tortillas
  • 4 oz. Monterey Jack, grated
  • Cilantro leaves, for garnish
  • Queso fresco, for garnish (optional)


  1. Heat oven to 350°F. 
  2. Make the enchilada sauce: Combine canned tomatoes and their juices, garlic, ancho chile powder, ground cumin, and black pepper in the jar of a blender and blend until smooth.
  3. Heat 1 Tbs. oil in a 4-quart saucepan over medium-high heat. When oil shimmers, pour blended sauce into saucepan - it may spatter a bit. Cook until sauce is reduced to the consistency of tomato paste, stirring frequently, about 7 minutes. Add the chicken or vegetable broth, reduce the burner to medium low, and allow to simmer for 10 minutes while you prepare the filling.
  4. Heat a large skillet over medium-high heat and add 2 Tbs. olive oil. When oil shimmers, reduce heat to medium and add sliced onion, sliced chard ribs, and a pinch of salt. Cook for 5 minutes, until onion is translucent and softened. Add sliced zucchini and cook over medium heat until zucchini softens, another 5-7 minutes. Add chard leaves and saute until wilted, 3-5 minutes. Remove from heat and salt to taste.
  5. Prepare the tortillas: Stack the tortillas in a covered, microwave-safe dish and microwave on high in 30-second increments, until tortillas are warmed through and flexible. 
  6. Assemble the enchiladas: Taste the enchilada sauce and add salt to taste. Spread ½ cup sauce over the bottom of a 9x13-inch baking dish. Dip each tortilla into the remaining sauce, top with a portion of filling, a tablespoon or so of grated cheese, and roll up, placing seam side down into the prepared dish. Continue the process with the rest of the tortillas and filling. When all enchiladas are assembled in dish, spoon remaining sauce over the enchiladas and top with remaining cheese.
  7. Bake for 10-15 minutes, until cheese is melted. Sprinkle with reserved sliced onion, cilantro leaves, and optional queso fresco, and serve.

Serves 4-6 as a main dish.

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