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1
In a large skillet over medium high heat, heat the 2 tablespoons oil.
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2
Add the potatoes and cook until golden brown and tender, about 8 minutes.
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3
Season with 1/4 teaspoon of the salt, and pepper, to taste.
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4
Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate.
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5
Add the onions and garlic, and cook until translucent, about 4 minutes.
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6
Add the Swiss chard stems, cook until softened, about 4 minutes.
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7
Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more.
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8
Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool.
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9
Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
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10
To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch.
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11
Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
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12
In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth.
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13
Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth.
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14
Add the coriander and blend briefly.
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15
To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat.
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16
Fry the tortillas one at a time, until they are soften, about 5 seconds.
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17
Transfer to a paper towel-lined plate to drain.
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18
Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish.
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19
Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up.
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20
Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other.
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21
Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
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22
Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes.
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23
Serve with sour cream on top, if desired.
