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
Ingredients
- 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
Nutrition Facts
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
Nutrition Facts
Reviews
Ratings
13 reviews
Kids thought the chard was weird, so just ate around it. Next time I will use spinach which doesn't have as peppery of a taste. Otherwise, kids loved it! I did add in some pinto beans because the chicken portion was a little small.
0 HelpfulI made this with kale, which worked well. Included half the cheese inside and salted the mixture well -- it was delicious! Used half a jar each of green salsa and a green chili sauce that was advertised as good for enchiladas (but def had a spinachy taste -- think I'll avoid this in the future). Baked for 25 mins without cheese, then added the cheese and baked for 10 more minutes. Very good and very filling -- had at least half a pan left after three of us ate dinner.
0 HelpfulDelicious! I used a 5-oz bag of baby spinach instead of chard and just wilted the leaves in about 1/4 cup of the enchilada sauce. I also stirred in the chicken and a small handful of cheese into the filling.
0 HelpfulMade this on 4 occasions now - turned out great each time! Twice, I mixed store-bought salsa with my own. Guests loved them. Easy and fun to make, too! Served with side salad, orange vinegar dressing with pistachios and avocado. I eat two. Larger or more active people eat 3.
0 HelpfulWas a bit of a chore to get all the chicken off the bones, but otherwise this meal was a snap! Used about 3/4 of the can of enchilada sauce and only 6 oz. of cheese, and it came out perfectly.
0 Helpful