Chicken and Greens Enchilada Casserole

Serves: 8


1 (10 ounce) bag Cut 'N Clean Greens Rainbow Chard
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, finely minced
3 cups sour cream (low-fat version is fine)
2 teaspoons ground cumin
3/4 teaspoon salt
2 (4 ounce) cans diced green chiles
1/4 cup milk
4 cups chopped, cooked chicken
8 flour tortillas (soft-taco size)
2 cups (8 ounces) shredded Monterey Jack cheese


Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with nonstick spray and set aside.

Rinse chard and drain in a colander so that some water is still clinging to the leaves. Heat a 12-inch skillet on medium-high and wilt chard in pan, stirring and turning often, for about 6-7 minutes. Remove chard from skillet and place in a separate bowl to cool off.

Return skillet to the heat (no need to wash it), add oil, and sauté onion for 5-7 minutes, until tender. Add garlic and sauté for another minute. Remove from heat and scrape onion mixture into a large mixing bowl.

To the mixing bowl, add sour cream, cumin, salt, green chiles, milk and chicken and stir to combine. Drain chard of any accumulated juice, place chard on cutting board, mass it together and chop it more finely. Add chopped chard to the mixing bowl and stir to combine.

Place 2 tortillas in bottom of prepared baking dish, and top with 1/4 of the filling, spreading evenly with an offset spatula. Make 3 more layers in a similar fashion (tortillas topped with filling), ending with filling. Bake, uncovered, for 35 minutes. Remove from oven, sprinkle top with grated cheese, and return to oven for another 10-15 minutes.

Remove from oven and serve hot.

Size variation: You may divide this dish during assembly into 2 (8-inch) square baking dishes, or 2 (9-inch) pie dishes. Follow all directions, making 4 tortilla/filling layers in each dish, following baking time, etc. This is an ideal solution if you would like to share half the recipe with someone else.

Greens variation: Substitute Cut 'N Clean Greens Spinach, or Cut 'N Clean Greens Beet Greens for the chard. If you use beet greens, the natural juices may tint parts of the filling a very light pinkish!

To make this even easier on yourself, buy a rotisserie chicken at the grocery store and strip the meat off and chop it.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or Rainbow Chard
Chicken and Greens Enchilada Casserole

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto 

The great taste of greens enchiladas in an easy, flavorful casserole featuring Rainbow Chard.