This recipe should make enough for 8 so feel free to halve.
Ingredients for tortillas (thanks Mark Bittman):
3 cups masa harina
½ teaspoon salt
4 tablespoons vegetable oil, lard, or butter
About 2 cups of hot water, or more as needed
Flour for kneading
Ingredients for Enchilada Sauce: (thanks Emeril Lagasse)
3 tablespoons vegetable oil
1 tablespoon flour
¼ cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
Ingredients for Enchiladas:
1 bunch swiss chard, chopped
3 zucchini/squash, chopped
½ onion, chopped
3 gloves garlic, minced
3-4 cups cheddar cheese, grated
3 tablespoons oregano
2 tablespoons cumin
1 teaspoon chili powder
Directions for Tortillas:
1. Combine masa and salt in bowl.
2. Stir in melted oil/butter/lard.
3. Slowly stream in water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
4. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic. Add more water in little spoonfuls if it is crumbly. (Kneading should only take a minute or two). Wrap up in plastic and let rest at least 30 minutes or up to a few hours at room temperature.
5. Break off small pieces of the dough, and lightly flour them. Put them between 2 sheets of plastic wrap and press in a tortilla press or roll out and press them with your hands to a diameter of about 6 to 8 inches.
6. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortialls until brown spots begin to appear on the bottom (about 1 minute). Flip and cook the other side.
Directions for Enchilada Sauce
7. In a medium saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
8. Add chili powder and cook for 30 seconds
9. Add stock, tomato paste, oregano, cumin, and salt. Stir to combine.
10. Bring to a boil, reduce heat to low, and cook for 15 minutes. The sauce will thicken and smooth out. Adjust your seasonings.
Directions for Enchiladas:
1. Preheat oven to 400 degrees
2. Heat oil over medium heat in a large frying pan
3. Saute garlic and onions for a few minutes until onions begin to soften
4. Add zucchini/squash and continue to sauté for another 5 to 10 minutes
5. Add chard and spices and sauté for another 5 minutes
6. Remove from heat and allow to cool for a few minutes
7. Working in an assembly line, dip each tortilla in the sauce, just enough to coat, and place them in a large baking dish stuffed with vegetables and cheese. Roll them up and top them with remaining cheese and sauce.
8. Bake at 400 degrees for 25 minutes.