Rotisserie Chicken Enchiladas
with chard
These enchiladas area great way to take advantage of rotisserie chicken for weeknight dinners. If you want to make the enchilada sauce from scratch, select the gluten-free option since it's hard to find options that are not made in environments without wheat. It'll take you about 25 add'l minute for the GF version
Proteins
Cuisines
Ingredients
Rotisserie Chicken and Chard Enchiladas:
- Chard - 1 bunch
- Rotisserie chicken - 1/2
- Cooking oil - 2 tsp
- Tortillas - 10 to 12 ((corn or flour))
- Green enchilada sauce (28 oz) - 1 can
- Mexican cheese blend - 8 oz , grated
Prep
- Chard - Tear leaves off of stems. Wash and dry with a salad spinner. Chop stems into 1/2" (1.25 cm) pieces
- Rotisserie chicken - Peel meat off of bone and chop into bite sized pieces. If making tomorrow night's dinner, break up the entire chicken
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Make
- Preheat oven to 400F (204C) degrees
- Heat a skillet over medium-high heat. Add 2 tsp. (10 ml) oil and then chard stems to heated oil with some salt. Saute until softened, ~3 minutes. Add in leaves, as much as can fit into the pan with a dash of salt. Add more as room as made. Remove from heat
- Microwave tortillas in a damp paper towel for ~30 seconds to soften them up
- Scoop chard, chicken, and a bit of sauce into tortilla. Roll up and place seam side down into a rectangular baking pan. Continue until you've run out of ingredients. Cover in remainder of sauce and then with cheese. Bake for 25 minutes
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