Bursting with the vibrant flavors of the season, these spring enchiladas are a fun twist on a traditional recipe. They're packed with fresh spring vegetables such as asparagus, zucchini, radishes, and swiss chard. Then they're wrapped up, covered in a flavorful yogurt sauce, and baked until bubbly. It's a different spin on enchiladas, but so darn good!
Ingredients
The Sauce
1cuproughly chopped cilantro stems and leaves
3green onions, green part only
3clovesgarlic
1jalapeño, seeds and stems removed
Juice from 1 lime
2 ½cupsthick plain yogurt
1teaspoonsea salt
The Spring Veggie Enchiladas
1teaspoonolive oil
1mediumwhite onion, diced
1mediumzucchini, diced
1bunchradishes, diced - reserve a few for garnish
4largestems of Swiss chard, stems removed and leaves chopped
A generous pinch of salt and pepper
2bunchesof asparagus, about 40 pieces, tough ends snapped off
2cooked chicken breasts, diced, or 1 package of firm tofu, diced
2cupsgrated mozzarella, divided
88-inchflour tortillas
Cilantro and lime, to serve
Instructions
Preheat the oven to 400 degrees Fahrenheit. Start by making the sauce. Place the cilantro, green onions, garlic, jalapeño, and lime in a food processor and pulse until chopped. Add the yogurt and salt and blend.
1 cup roughly chopped cilantro stems and leaves, 3 green onions, 3 cloves garlic, 1 jalapeño, Juice from 1 lime, 2 ½ cups thick plain yogurt, 1 teaspoon sea salt
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the zucchini and radishes and cook for about 5 minutes, or until just soft. Stir in the swiss chard and let the leaves wilt. Season with salt and pepper and remove them from the pan and put them into a large bowl.
1 teaspoon olive oil, 1 medium white onion, 1 medium zucchini, 1 bunch radishes, 4 large stems of Swiss chard, A generous pinch of salt and pepper
Place the asparagus in the frying pan and cook for about 5 minutes, or until it softens slightly. You still want it quite crispy.
2 bunches of asparagus
Add the chicken or tofu to the bowl with the veggies and add ½ cup of the mozzarella and a generous ½ cup of the yogurt sauce. Mix to combine.
2 cooked chicken breasts, diced
Put a scoop of the yogurt sauce in the bottom of an ovenproof dish. Lay 8 tortillas on your counter. Divide the filling between them and top each with a few pieces of asparagus, letting the asparagus tips hang out a little. Roll the enchiladas tightly and place seam down in the baking dish. Cover with the remaining sauce and mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese has melted and the sauce is bubbling at the edges of the dish. Garnish with extra radishes, cilantro, and lime.