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Sure, you could host another taco night for friends. (We hear you make a mean spicy guacamole.) But we’ve got two words for you: chicken enchiladas. In this recipe, we go green inside and out. We create the filling using sautéed Swiss chard, chicken and corn seasoned with chile powder and cumin. Rally a few pals to help roll up the tortillas, then smother the enchiladas in green sauce (or salsa verde), which is lighter than the standard red variety. Top with a generous amount of cheese, bake and let the fiesta begin. Now, where’s that margarita?
Freeze the enchiladas for a time-saving make-ahead meal. Complete everything up to step 5, but don’t put the cheese on top. When you’re ready to bake, thaw the enchiladas in the refrigerator overnight, top with cheese and follow the baking instructions. If you don’t have time to thaw, just add 20 to 25 minutes to the baking time.
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