Swiss Chard Enchiladas

Photo by Michael Piazza / Styled by Catrine Kelty / Recipe by Geneviève Stillman, Stillman’s Farm

Serves 6–8

FILLING:
2 bunches Swiss chard, stems removed and chopped, leaves torn
2 summer squash, diced
1 small onion, diced
1 or more jalapeños, minced
3 cloves garlic, minced
salt and pepper to taste
neutral oil for greasing pan
8 (8-inch) flour tortillas
Shredded cheddar
optional: 1 pound cooked ground pork or turkey

WHITE SAUCE:
¼ cup butter
¼ cup flour
2 cups chicken stock
1 cup sour cream
1 Holy Mole pepper, minced (or a poblano or passilla pepper)
1 cherry bomb pepper, minced
salt and pepper to taste

Sauté the squash, onion, peppers, garlic and chard stems in oil for about 10 minutes. Add the chard leaves and cook until wilted; season with salt and pepper to taste. If there is excess liquid collecting in the pan, drain it off. Meanwhile, make the white sauce by whisking butter, flour, chicken stock, sour cream and peppers until smooth and thickened, and season with salt and pepper to taste. Fill each tortilla with cheddar, vegetables and meat if using. Roll and place seam side down in a greased baking dish. Cover with the white sauce and bake at 425°F for 25 minutes. Top with more cheddar and bake 5 minutes more. Serve with salsa or pico de gallo and sour cream.

This recipe is brought to you by Mass Farmers Markets, a nonprofit committed to expanding farmers markets throughout Massachusetts, and appeared in the Fall 2026 issue. Support local food systems and discover seasonal recipes like these by signing up for their newsletter and following @massfarmersmarkets on Instagram.