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).
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.
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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