Chicken "enchiladas" with swiss chard — ANNIE STARKE

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

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Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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!