Thursday, December 4, 2008

Swiss Chard and Chicken Enchiladas

Before I dive into the recipe, a little about Swiss Chard. It is pretty similar to spinach when cooked. When you are looking for recipes, any recipe that calls for spinach (cooked or wilted) you can substitute chard for the spinach. Depending on your source, it may be called Swiss Chard or just plain chard. I am not exactly sure what the difference is. I have heard some people say it has to do with the color of the stem (white vs. red), but I also have heard the multi-colored Bright Lights or Rainbow Chard referred to Swiss chard as well. When planning menus and searching recipes, just keep in mind there is a lot of flexibility.

As far as enchiladas go, this is a very easy recipe, especially if your chicken (or turkey) is already cooked and if you use store brought enchilada sauce (which I did this time, I know, total slacker!). I used leftover Thanksgiving turkey instead of chicken and couldn't tell any difference. This is also a recipe that is geared to chard (instead of some of my spinach turned chard recipes) and it uses both the stems and the leaves. It was just the kids and I tonight for supper so Curtis missed out. M loved it. I was worried she would find the sauce to spicy, but she didn't. I also made some cranberry salsa for on top and some rice on the side. J didn't eat much, but I am not sure if it was the meal or just him. Enough said, here is the recipe.

1 lb chard, rinsed and well drained
2 cloves garlic, minced
1 T olive oil
2 c cooked chicken or turkey
1 t cumin
1/4 c chopped fresh cilantro
2 c grated cheddar cheese

8 flour tortillas
15-oz can enchilada sauce or 2 c of your own homemade enchilada sauce
1/2 grated cheddar cheese

Cut the stems from the chard leaves and chop. Keep them separate from the leaves (which you should also chop). In a large skillet, saute the garlic in oil over medium heat stirring until it is fragrant. Add the chard steams and 1/4 c water and cook, covered for 5 minutes. Add the leaves and cook, covered for an additional 3 -5 minutes or until the leaves are tender. Drain the chard. Return to medium-low heat and add the chicken (turkey) and cumin and heat until warm. Stir in 2 c cheddar cheese and cilantro. Put 1/4 - 1/3 c chicken/chard mixture inside each tortilla and roll up (to soften tortillas, microwave for a few seconds). Top with enchilada sauce and the 1/2 c additional grated cheddar cheese. Bake in preheated 350 for 15- 20 minutes or until heated through.

1 comment:

Darcy said...

I made these this weekend for my family and they were a hit! Thanks again Mel.

Tomorrow night it's the meatloaf and collards menu.