It’s a small mental leap from the massive pot of green sauce to these tangy babies. First go around we tried them with a shredded chicken and sauteed chard filling, the next time stuffed with chicken and roasted chilies. Both pairings were delicious. My cookbooks suggest a wide variety of seasonal fillings, including spinach with mushrooms, shredded pork with white beans, sweet potatoes with roasted chilies, and roasted root vegetables. The green sauce keeps everybody on the same page.

Recipe: Chicken and Chard Enchiladas

2 cups shredded chicken meat / 4 cups chard, sliced thinly / 3 cups green sauce / ¼ cup stock / 2 tbls sour cream / 8 corn tortillas / ½ cup queso fresco, crumbled

Preheat broiler. While heating, place a stack of tortillas in the oven for about 3 minutes, then retrieve when warm and pliable. Steam chard over medium heat until tender, about 10 minutes. Reduce green sauce with stock until thickened, about 10 minutes. Season with salt and pepper to taste, turn off heat, and stir in sour cream. Have a medium-sized baking dish ready. Working quickly, dip a tortilla in green sauce, place 2 or 3 tablespoonfuls of chard and chicken in the center, and roll firmly. Repeat process until all chicken and chard are used up, then pour remaining green sauce over tops of enchiladas. Sprinkle queso on top and place under broiler until cheese is starting to brown, about 5 minutes. Feeds 3-4. Adapted loosely from Rick Bayless.

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