Chicken Enchiladas

By gwendee1

Ingredients

• 1 tablespoon olive oil
• 1 bunch green onions, thinly sliced
• 2 garlic cloves, minced
• 1 bunch Swiss chard, roughly chopped
• 2 cups cooked chicken, shredded
• 1 1/2 cups corn kernels
• 1 tablespoon chile powder
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• 1 teaspoon coriander
• Salt and freshly ground black pepper
• Two 12-ounce cans green enchilada sauce or salsa verde
• 12 medium flour tortillas
• 2 cups shredded Monterey jack cheese
• Chopped cilantro, for garnish
• Sour cream, for garnish

Details

Cooking time 75mins

Preparation

Step 1

1. Preheat the oven to 375°. Heat the oil in a large skillet over medium heat. Add the green onions and garlic, and cook until fragrant, 1 to 2 minutes. Add the Swiss chard and cook until wilted, 3 to 5 minutes more.

2. Add the chicken and corn kernels, and toss well to combine. Season with the chile powder, garlic powder, cumin, coriander, salt and pepper. Let cool slightly.

3. Pour one of the cans of enchilada sauce into a 9-by-13-inch casserole, covering the whole base of the dish. Warm the tortillas in the microwave for 30 seconds or in a hot skillet to make them more pliable.

4. Spoon ⅓ cup of filling into the center of each tortilla, then roll up the enchiladas. Place the rolled enchiladas into the prepared casserole dish.

5. Cover the enchiladas with the remaining green sauce and sprinkle with the cheese. Bake until the sauce is bubbly, the cheese is melted and the filling is heated through, 30 to 40 minutes.

6. To serve, garnish the enchiladas with cilantro and sour cream.