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Green Chicken Enchiladas
Green Chicken Enchiladas Photo: Liz Andrew/Styling: Erin McDowell

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?

6 servings

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

1½ 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

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.

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