Ingredients
Rotisserie Chicken and Chard Enchiladas:
- Tomatillos - 1 lb , husked and halved
- Jalapenos - 2 , halved and seeded
- Anahaeim peppers - 2 , halved ((sub 1 green pepper))
- Onion - 1 small , quartered
- Cooking oil - 1 Tbsp + 2 tsp
- Chard - 1 bunch
- Cilantro - 1/2 bunch
- Garlic - 2 cloves
- Lime - 1/2 , juice of
- Rotisserie chicken - 1/2
- GF tortillas - 10 to 12 ((we like <a href="http://www.latortillafactory.com/products-10.aspx" target="blank">Sonoma brand</a>))
- Mexican cheese blend - 8 oz , grated
Prep
- Tomatillos / Jalapenos / Anaheim peppers / Onion - Prep as directed
- Sauce - Situate top rack about 6" (15 cm) below broiler. Place above ingredients onto a sheet pan, brush ingredients with oil and sprinkle with salt. Broil for 10 to 12 minutes. Transfer to a food processor and blend with half a bunch of cilantro, garlic, lime juice, and some salt
- 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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