Chicken & Swiss Chard Enchiladas Verde Recipe

By Foodiewife

I created this dish, after receiving some fresh Swiss Chard. I had no idea what to do with it, but I found a recipe for Chicken & Swiss Chard Enchiladas, made with a red sauce.

I love enchiladas verdes, so I improvised and made this dish. Wow! This was delicious! You don't have to use Swiss Chard, but this sure is a tasty way to sneak in greens to picky eaters.

TIP: I rinsed my corn tortillas under hot tap water; then placed on a plate (spread apart), covered with a paper towel and steamed them for 2 minutes. They were soft and pliable, and I did not have to cook them in oil. Plus, they did not tear!

Ingredients

• Shredded chicken:
• Shredded cooked chicken* (about 3 cups)
• A little or a lot of cumin, chili powder, (I don't measure; I just sprinkle it on)
• 1 small onion, diced
• 1 to 2 cloves garlic, minced
• 1 (3-ounce) package cream cheese, cut up
• 1 pound shredded Monterey Jack (or your choice of cheese)
• 1 (14-ounce) can salsa verde (I used Trader Joe's Salsa verde sauce)
• 12 (6-inch) corn tortillas
• Lime Cilantro Sour cream** or
• A few dollops of sour cream
• OPTIONAL: Swiss Chard, chopped and stems separated
• 1/4 cup water
• 2 to 3 garlic cloves, minced
• My technique is to cook 2-3 boneless, skinless chicken breasts, seasoned in taco seasoning-- I make my own-- and enough water to barely cover the chicken. Slow cook for 4-6 hours, then shred with a fork

Preparation

Step 1

Preheat the oven to 350°F. Lightly spray a 13 x 9 baking dish with butter flavored nonstick cooking spray. Set aside.

Shred the chicken on a dinner plate. Season with whatever amounts you want of cumin, chili powder, and fajita seasoning. Set aside.

Spray a 12-inch skillet with butter flavored nonstick cooking spray. Heat to medium, then add the onion, spinkle with some fajita seasoning, and saute for a few minutes until the onions are soft.

Add the garlic and saute for one more minute.

Reduce the heat to low and add the shredded, seasoned chicken, the cream cheese, and the Cheddar cheese.

Sprinkle this mixture with cumin, chili powder, and fajita seasoning. Stir to melt the cheese, then stir in a little of the enchilada sauce.

In a separate, 10-inch nonstick skillet, add about 1/3 cup of the enchilada sauce and bring to a simmer.

Rinse the corn tortillas under hot water and steam them in the microwave. When they're nice and hot, and soft, dip them, one at a time, in the simmering enchilada sauce and place them in the prepared baking dish.

Add some of the chicken mixture and roll up. (I promise you they won't crack.) Place seam side down. Repeat until you have 8 perfectly rolled corn tortillas filled with the absolutely delicious chicken mixture.

Pour the remaining enchilada sauce over the top and smother with the Mexican Blend cheese. Cover with aluminum foil and bake for 15 minutes. Then remove the aluminum foil and let them bake for 10 to 15 more minutes until the cheese is really bubbly and starts
to brown.

Remove from the oven and let sit for a few minutes, then scoop them out onto a plate.

Garnish with sour cream and chopped tomatoes. Serve the torn lettuce, along with the rice and beans, on the side, and enjoy your perfectly-rolled, no more cracks, enchiladas.