Monday's meal: Swiss Chard and Sweet Potato Enchiladas

Jeremy Corn, from El Monumento, joined us in the Good Day kitchen to show us how to prepare one of the restaurant's signature dishes, Swiss Chard and Sweet Potato Enchiladas.

Recipe: Swiss Chard and Sweet Potato Enchiladas

Ingredients

• 8 Corn Tortillas
• 2 Cups Chopped Swiss Chard
• 1 lb. Sweet Potatoes, Medium-Diced, oven roasted with olive oil, salt and pepper
• 3 cups Walnut Cream Sauce*
• ½ cup Balsamic Vinegar Reduction*
• 3 T. Canola Oil
• 2 Cups Water
• Salt & Pepper to taste

Directions

1. Heat griddle top. Add 2 T. of oil and heat. Add the Swiss chard AND SWEET POTATOES AND TOSS TO COAT WITH OIL. Pour water over the vegetables and allow to steam. Season with salt and pepper to finish.
2. Brush the tortillas with oil and place on the griddle top to heat up.
3. Place heated tortillas on a warm plate (2 per serving). Spoon the vegetables into the tortillas and roll.
4. Ladle the walnut cream sauce over the enchiladas. Drizzle with reduced balsamic vinegar to finish.

Recipe: Walnut Cream Sauce

Ingredients

• 5 oz. White Onion, diced
• 2 Guajillo Chiles, stemmed and seeded
• 4 oz. Walnuts, chopped
• 4 oz. White Wine
• 12 oz. Heavy Cream
• 1 Garlic Clove, peeled and halved
• Salt to taste
• 1 T. Canola Oil

Directions

1. Heat a sauce pan then add the oil. Bring the oil to temperature. Sauté onions, garlic, and chiles until the onions caramelize.
2. Add walnuts and sauté till lightly toasted.
3. Deglaze with the white wine. Add cream and reduce by 1/3^rd.
4. Puree the sauce, then strain.

Balsamic Vinegar Reduction

Directions

1. Add balsamic vinegar to a sauce pan. Bring to a boil and reduce by half.