Wednesday, May 28, 2014

Swiss Chard, Chicken, and Leek Enchiladas with Slow Roasted Tomato Sauce

Swiss Chard, Chicken, and Leek Enchiladas with Slow Roasted Tomato Sauce

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.


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If you've got a big pile of Swiss chard available (please note I could have written 'to use up' but opted against it because chard in this dish is something wonderful, not something to use up) read on.

Bonus if you've got some leeks.

If you prefer not to eat chicken, try Lauren at Gourmet Veggie Mama's Chard Enchilada recipe or Michael at Herbivoracious' gorgeous Chard Enchilada recipe (where I was inspired to throw cilantro and red onion on top of my finished dish).


Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.


This recipe turned a big bag of Swiss chard and two fat leeks from my Community Supported Agriculture (CSA) farm share, plus some leftover roasted chicken--hanging out like a bored teen in the summer--into a cheesy and satisfying summer supper.


Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.



It all started with this enchilada sauce recipe from Andrea of Recipes for Divine Living.  I figured I'd use some put-up slow-roasted tomatoes in place of canned, and I made a whole mess of sauce.  Half go it went into Confetti Turkey Enchiladas and the other half went into a quart jar in the freezer.  When Lauren mentioned her chard enchiladas the same day we got our CSA pick up my mind started considering my options.  I thawed the jar overnight in the fridge and corralled my bored teen to help chop, and we had a great dinner.


For more recipes using leeks, please see my Recipes Using Leeks collection. For more recipes using Swiss chard, please see my Swiss Chard Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


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Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss Chard, Chicken, and Leek Enchiladas (serves 8)


Ingredients


  • 1 quart prepared enchilada sauce (my recipe is here), divided
  • 1 large bunch (6 to 10 leaves) Swiss chard
  • 1 to 2 Tablespoons cooking oil
  • 1 cup sliced leeks, white and light green parts only
  • 1 4.5 ounce can chopped green chiles (or ½ cup roasted Hatch chiles if you've got 'em)
  • 2 cups chopped cooked chicken (optional)
  • 2 to 3 cups shredded Mexican blend cheese
  • 8 enchilada size tortillas, warmed according to package directions
  • optional toppings for serving: sour cream, red onion, cilantro leaves

Instructions


  1. Preheat oven to 375 degrees Fahrenheit.  
  2. Spray 9x13 inch pan with vegetable oil spray or grease with butter.  Pour 1 cup of enchilada sauce in bottom of prepared pan.  Set aside. 
  3. Separate chard stems from leaves.  Chop stems into small pieces and slice leaves into ribbons. 
  4. Preheat a large skillet over medium heat.  Add cooking oil and when it is shimmery, sauté the chard stems and leeks over medium heat for 8 to 10 minutes until softened.  
  5. Stir in chard leaves and cook until wilted, another 3 minutes or so.  
  6. Dump chiles and chicken on top of vegetables, stir to combine.  
  7. Add 1 cup of enchilada sauce to skillet and mix thoroughly.  Remove from heat.  
  8. Spoon ⅓ to ½ cup of mixture down center of tortilla.  
  9. Top with a sprinkle of shredded cheese, roll up, and place seam side down in prepared pan.  
  10. Once you've used up all the tortillas/the pan is full, spread the remainder of enchilada sauce and remainder of shredded cheese over the top of the tortilla rolls.  
  11. Bake for 25 minutes or until cheese is melted, bubbly, and beginning to brown.  
  12. Serve with sour cream, red onion, and cilantro.


Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.
Hazards of using the floor as a backdrop.
This post is shared on What's Cookin' WednesdayClever Chicks Blog Hop, Tasty Tuesdays

8 comments:

  1. Yum! My chard just popped up in the garden, so it'll be a little while before I can cook with it, but I will have to remember this one!

    ReplyDelete
    Replies
    1. Beth,
      I've planted chard in the pot with my overwintered geraniums. Part of the new plan to increase the edible portion of plants around these parts. Fingers crossed!
      Thank you!

      Delete
  2. I love this combination of flavors Kristen - very creative and it sounds delicious. It will be awhile till we have kale in the garden, but I'll be trying this when we do - thanks!

    ReplyDelete
    Replies
    1. Donalyn,
      I'm visiting my folks and they've got a lush patch of kale earmarked for me. Even though our farm share won't start up for another week and a half, I'll be heading home with a haul.
      Thanks!

      Delete
  3. I still have yet to make your last enchilada recipe and already you have me wanting another. I have been making quesadillas with our tortillas. Does that count? Alright, never mind I know the answer. Love the Simon spotting.

    ReplyDelete
    Replies
    1. Should I warn you in advance about the Easy Cheesy Vegetables and Rice Enchiladas? They are so simple to throw together and taste so so good. I suppose I need to get that post assembled as well. On the list (ooooh, lists!).

      Delete
  4. I made your recipe using leftover fried chicken, curly kale and green onions - also my homemade chile negro sauce... PERFECT!!! Saving recipe to make again and again :-)

    ReplyDelete
    Replies
    1. Luisa,
      What a terrific idea! I bet those flavors go really well together, it sounds yummy!
      I'm so glad you let me know.
      Thanks!

      Delete