Teresa's Recipes
Swiss Chard and Chicken Enchiladas
Indulge in a delightful twist on traditional Mexican cuisine with these Swiss Chard and Chicken Enchiladas. Packed with tender chicken, vibrant Swiss chard, and smothered in a savory enchilada sauce, each bite is a celebration of flavors and nutrients. Originating from the rich culinary heritage of Mexico, enchiladas have been a beloved dish for centuries, evolving with regional ingredients. This modern take not only satisfies your taste buds but also nourishes your body, making it a perfect meal for any day of the week.
Ingredients
- 1/4 cup, chopped Fresh cilantro
- 2 cups, shredded Monterey Jack cheese
- 10-12 Corn tortillas
- 2 cups Enchilada sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, cooked and shredded Chicken breast
- 4 cups, chopped Swiss chard
- 1 tablespoon Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 18g
- Carbs: 36g
- Protein: 30g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- Remove the skillet from heat and fold in the shredded chicken until well combined with the Swiss chard mixture.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Warm the corn tortillas in the microwave for about 30 seconds or on a skillet until pliable.
- 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.
- Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, then sprinkle with the shredded Monterey Jack cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with freshly chopped cilantro before serving.
Tips
- For a spicy kick, add diced jalapeños to the filling.
- This recipe can be made ahead of time; simply assemble the enchiladas, cover, and refrigerate until ready to bake.
- Feel free to substitute Swiss chard with other greens such as spinach or kale.