These Swiss Chard Wrapped Beef Enchiladas are delicious and nutritious! I love how the swiss chard bakes with these enchiladas and gives it an almost dolma (stuffed grape leaves) or cabbage roll feel.
The swiss chard perfectly holds in the seasoned beef and cauliflower rice or regular rice filling and then cheese gets added with the enchilada sauce and it makes things really yummy!
I love these because they are low carb when made with cauliflower rice and completely healthy when made with regular rice. The leftovers are equally as delicious and always get eaten at my house.
Below is a picture of what the leaves look like when they are all rolled up and topped with sauce before baking. They may look a little loose but the greens will cook down and fit to the filling.
Swiss chard is such a under rated green in my opinion. I have really learned to love it through the years and I love to use it in all kinds of recipes. Salads, soups, sautés, stir fries, pasta dishes, etc. It’s super versatile and I love it! Here are a few of my recipes I love.
What you need to make these Swiss Chard Wrapped Beef Enchiladas:
Makes 10 medium enchiladas – feels 4-6
- ~10 large Swiss Chard leaves, about 2 bunches – washed and stems mostly removed, you can leave the part that is on the leaf.
- 1 pound ground beef
- 1/2 cup onions – diced
- 1 tablespoon olive oil
- 3 cloves garlic – minced
- pinch black pepper
- Dash of cayenne pepper
- Dash of chili powder
- Dash of cumin
- 1/2 teaspoon salt – more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano – optional
- 3 tablespoons dried parsley – optional
- 2 cups cooked rice or 12 ounces cooked cauliflower rice
- 2 cups shredded cheese – Mexican blend or preferred cheese
- 1-10 ounce can red enchilada sauce or about 1 1/2 cups sauce
Instructions
- Preheat oven to 375 F.
- Wash and dry your swiss chard leaves, remove the stems up until they connect with the leaf, you can leave that part attached as we will just break it to roll these enchiladas.
- To make the filling mixture, add ground beef, onions, and olive oil to a skillet.
- Cook until beef is cooked through.
- Add garlic, black pepper, cayenne pepper, chili powder, cumin, salt, garlic powder, dried oregano and parsley and stir well.
- Taste mixture to see if you want more salt and adjust to taste.
- Take your swiss chard leaves and place a scoop of the beef and rice mixture in the center, followed by a sprinkle of shredded cheese.
- Fold in the sides and then roll the mixture up in the leaf like you would a tortilla or burrito, if you need to break the stem to get it to roll, do that, I always have to. The stem will cook up super soft so you won’t notice it when these are done.
- Place into a 9×13 or standard size casserole dish.
- Once all rolled, add red enchilada sauce on top.
- Bake for 30 minutes, Sprinkle the remaining cheese on top and continue baking another 15 minutes.
- Remove from oven, let cool slightly then enjoy with your favorite enchilada toppings.
Here are a few other recipes you may love:
Bacon Ranch Swiss Chard
Italian Vegetable and Sausage Pasta
Grilled Vegetable and Black Bean Tacos
Asian Vegetable Soup
Cabbage Chow Mein
Swiss Chard Wrapped Beef Enchiladas
Ingredients
- ~10 large Swiss Chard leaves about 2 bunches – washed and stems mostly removed, you can leave the part that is on the leaf.
- 1 pound ground beef
- 1/2 cup onions – diced
- 1 tablespoon olive oil
- 3 cloves garlic – minced
- pinch black pepper
- Dash of cayenne pepper
- Dash of chili powder
- Dash of cumin
- 1/2 teaspoon salt – more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano – optional
- 3 tablespoons dried parsley – optional
- 2 cups cooked rice or 12 ounces cooked cauliflower rice
- 2 cups shredded cheese – Mexican blend or preferred cheese
- 1-10 ounce can red enchilada sauce or about 1 1/2 cups sauce
Instructions
- Preheat oven to 375 F.
- Wash and dry your swiss chard leaves, remove the stems up until they connect with the leaf, you can leave that part attached as we will just break it to roll these enchiladas.
- To make the filling mixture, add ground beef, onions, and olive oil to a skillet.
- Cook until beef is cooked through.
- Add garlic, black pepper, cayenne pepper, chili powder, cumin, salt, garlic powder, dried oregano and parsley and stir well.
- Taste mixture to see if you want more salt and adjust to taste.
- Take your swiss chard leaves and place a scoop of the beef and rice mixture in the center, followed by a sprinkle of shredded cheese.
- Fold in the sides and then roll the mixture up in the leaf like you would a tortilla or burrito, if you need to break the stem to get it to roll, do that, I always have to. The stem will cook up super soft so you won’t notice it when these are done.
- Place into a 9×13 or standard size casserole dish.
- Once all rolled, add red enchilada sauce on top.
- Bake for 30 minutes, Sprinkle the remaining cheese on top and continue baking another 15 minutes.
- Remove from oven, let cool slightly then enjoy with your favorite enchilada toppings.