Chicken "enchiladas" with swiss chard

Ingredients:

• 2 Cups shredded chicken

• 1 Bunch Swiss chard, stems removed, blanched for 10 seconds in salted water, then drained & dried on paper towels.

• 1 Cup shredded Mexican blend cheese

• 1/4 Cup crema (Sour cream is fine, too.)

• 6 Tomatillos, halved 

• 1 Small sweet onion, halved 

• 1 Jalapeno, halved & seeded

• 1 Hatch chili, halved & seeded 

• 1 Lime, halved 

• 1/2 Cup cilantro, plus extra for garnish

• 1 Large garlic clove 

• Pinch flaky sea salt 

• Pinch fresh pepper 

  *You can use store bought green enchilada sauce as a short cut.

Directions:

• Using a large cast iron skillet, cook the tomatillos, onions, chilis and limes until charred. Put all the ingredients, except the lime, into a blender. Juice the charred limes into the blender.

• Add the cilantro, garlic, salt and pepper. Blend until combined, then set the sauce aside. 

• Preheat your oven to 400 degrees. Lay a blanched Swiss chard leaf down flat on your work surface. Add 1 tablespoon of shredded chicken and 1 tablespoon shredded cheese. Roll the chicken & cheese up with the Swiss chard and place into 9x9 baking dish. Repeat until the dish is full.  

• Spoon the tomatillo sauce over the Swiss chard rolls, then top with the remaining shredded cheese. 

• Bake the enchiladas until the cheese is melty and bubbly. To serve, drizzle some crema sauce over the top and finish with some fresh cilantro. Enjoy! 

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.