Swiss Chard and Chicken Enchiladas

Ingredients

Fresh cilantro

1/4 cup, chopped

Monterey Jack cheese

2 cups, shredded

Corn tortillas

10-12

Enchilada sauce

2 cups

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Chili powder

1 tablespoon

Cumin

1 teaspoon

Garlic

2 cloves, minced

Onion

1 medium, chopped

Chicken breast

2 cups, cooked and shredded

Swiss chard

4 cups, chopped

Olive oil

1 tablespoon

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are softened and fragrant, about 3-4 minutes.
3. Next, add the chopped Swiss chard to the skillet and cook until wilted, stirring occasionally. Season the mixture with cumin, chili powder, salt, and black pepper to taste.
4. Remove the skillet from heat and fold in the shredded chicken until well combined with the Swiss chard mixture.
5. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
6. Warm the corn tortillas in the microwave for about 30 seconds or on a skillet until pliable.
7. Take a warm tortilla, place a generous spoonful of the chicken and Swiss chard mixture in the center, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat this process until all filling is used.
8. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, then sprinkle with the shredded Monterey Jack cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with freshly chopped cilantro before serving.