Chi Chi Chicken Enchiladas

Chicken, Cheese, and Chard…..hence the chi chi in these enchiladas!  Enjoy the goodness of this balanced meal all wrapped up in a corn tortilla.

Ingredients

– 1 1/2 cup shredded breast and thigh meat from a pre-roasted chicken
– 1 1/2 cup Swiss chard, packed; chiffonade into 1/4-inch strips
– 1 medium onion, sliced into 1/4-inch half moons
– 1 tablespoon garlic, minced
– 1 tablespoon oil
– 1 teaspoon salt
– 2 teaspoons cumin powder
– 1 teaspoon chili powder
– 1 1/2 cup cheddar cheese, shredded
– 12 – 16 corn tortillas
– 1 can enchilada sauce (green or red)
– 1 – 1 1/2 cups cheddar cheese, shredded

Instructions

• Remove corn tortillas from plastic and wrap completely with foil.
• Place in oven on low heat (200 °F) to soften the tortillas.
• Place shredded chicken in a bowl.
• Heat pan on stove over medium high heat.
• Once pan is hot, add oil and let heat for a minute (don’t let it smoke).
• Put onions, garlic, and chard and spices in pan and stir.  Turn off heat and set aside.
• Combine cheese into the chicken bowl and mix evenly.
• Add in onion mixture and stir together all ingredients.
• Remove tortillas from oven and remove one at a time so they don’t dry out and get hard.
• Put about 2-3 Tablespoons each of chicken mix into tortilla.
• Roll tightly and place in oiled baking dish.
• Repeat stuffing process with all 12-16 tortillas.

Makes 4-6 servings

For serving right away
• Preheat oven 375 °F.
• Pour enchilada sauce can over all enchiladas.
• Cover with foil and place in oven.
• Bake for 35 minutes.
• Remove from oven and top with 1 1/2 cups cheddar cheese and let it rest for 5 minutes until cheese is melted.
• Serve immediately and enjoy!

To Store
Cover with foil and place in refrigerator for up to 3 days or place the pan in the freezer right away for up to 3 months.  Make sure the foil is on tight or it can get freezer burn (you may want to put saran wrap around it to hold it on better).

When you are ready to serve the enchiladas:
• Preheat oven 375° F.
• Take off foil and pour sauce over enchiladas.  Re-cover baking dish with foil.
• Place in oven and bake for 35 minutes (45 minutes if it was frozen).
• Remove from oven and top with 1- 1 1/2 cups cheddar cheese and let it rest for 5 minutes until cheese is melted.
• Serve immediately and enjoy!

Nutrition Information (per serving):  Calories:  341  (46% from fat)  Total Fat  18 g   Sat Fat:  10 g  Cholesterol: 67 mg  Sodium: 1094 mg  Total Carbohydrate: 24 g   Fiber: 4 g   Protein: 22 g Calcium: 353 mg  Iron: 1.9 mg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s