Leftover Chili and Chard Enchiladas
with quick guac
These flavorful enchiladas will be a great first dinner to enjoy in 2015! Since the filling is mostly made, your bubbly cheesy casserole will come together in a flash. Just kick back and enjoy the smells from your oven.
Smarts: Feel free to add other veggies into your filling and switch it up.
- Cheese, Mexican - 2 cups, grated
- Chard, any type - 1 bunch, leaves torn, stems chopped
- Leftover sweet potato and two-bean chili (from Wed) - ~ 6 cups
- Cooking oil - 1 Tbsp
- Tortillas, corn or flour - 8
- Cilantro - 1/4 bunch, chopped
- Garlic - 2 cloves, minced
- Avocados - 2, mashed
- Limes - 1, juice of
- Cheese - Grate. (Can be done up to 5 days ahead)
- Chard - Prep as directed (similar to this video for kale) (Can be done up to 3 days ahead)
- Drain leftover chili - Separate the soupy part of the chili from the filling, but keep both. We’ll use one for enchilada filling and one for the sauce.
- Heat oven to 375F degrees (or 190C).
- Heat a saute pan over medium-high heat. Add cooking oil and then chard stems to the heated oil. Saute for ~3 minutes, until softened. Next add in as many chard leaves as can fit into the pan. Add more as room is made in the pan.
- Add the filling part of the leftover chili and mix with chard.
- Cover the bottom of a rectangular baking dish (about 9 x 13) with half of the remaining sauce.
- Divide filling into tortillas and arrange seam-side down in the pan. If the tortillas are not pliable, follow package instructions to soften. Cover in rest of the sauce, cover with foil, and bake for 20 minutes.
- Chop cilantro and mince garlic. Mash with avocado and lime juice. Season with salt.
- Sprinkle enchiladas with cheese and bake uncovered for another 5 to 7 minutes, until cheese is melted and bubbly.
- Enjoy enchiladas fresh out of the oven with our quick guacamole.
This could have been better, but I think that it was mostly the canned enchilada sauce, which was a little too spicy for the kids, and bitter tasting. I'll make my own next time. Spinach might be better for our family, too. The chard was a little too tough. I'll probably make this again, with modifications.0 Helpful
Fantastic flavor, but the corn tortillas turned to mush and fell apart. Next time I'll make it as a layered casserole so that won't matter.0 Helpful
Liked this much more than the meatball dish the night before.0 Helpful
I used corn tortillas and they were just soggy and fell apart. Substituted kale for chard, which was good0 Helpful
Love, love, loved this meal! We'll definitely be making it again!0 Helpful
I really liked this. Ironically, I wasn't wild about the meatball sauce with yesterday's meal but I loved it as an enchilada sauce. I also added a rotisserie chicken for added protein and used low carb tortillas to drop the carbs. Very good and filling!0 Helpful