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Rotisserie Chicken Enchiladas
with chard

Active: 20 min Total: 45 min

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

Servings:
4
Metric
Rotisserie Chicken and Chard Enchiladas:
  • Chard - 1 bunch
  • Mushrooms, brown - 1/2 lb, sliced
  • Black beans (14 oz / 397 g can) - 2 cans, rinsed
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Chard - Tear leaves off of stems. Wash and dry with a salad spinner. Chop stems into 1/2" (1.25 cm) pieces
  2. Mushrooms - Slice

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Make

  1. Preheat oven to 400F (204C) degrees
  2. Heat a skillet over medium-high heat. Add 2 tsp. (10 ml) oil and then chard stems and mushrooms 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
  3. Microwave tortillas in a damp paper towel for ~30 seconds to soften them up
  4. Scoop chard, mushrooms, beans, 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (27)
Gluten-free (2)
Paleo (1)
Vegetarian (2)

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.

By: Aisling
Posted: May 22, 2020
Diet: Original
0 Helpful

I 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.

By: Sarah
Posted: Apr 07, 2020
Diet: Vegetarian
0 Helpful

Delicious! 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.

By: Judy
Posted: Sep 09, 2016
Diet: Original
0 Helpful

The paleo version had a weird taste from the chard

By: Madeline
Posted: Oct 28, 2015
Diet: Paleo
0 Helpful

Made 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.

By: Katherine
Posted: Feb 18, 2015
Diet: Gluten-free
0 Helpful

Was 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.

By: Sundi
Posted: Oct 04, 2014
Diet: Original
0 Helpful