This is a great way to incorporate WINTER (in-season) greens into a meal.

You can make the enchiladas rolled or for a quicker recipe layered.

1. Saute swiss chard (or whatever greens you have on hand- collard greens, kale), 1 onion, 2 garlic cloves (crushed) until the greens are wilted- season with cumin, salt, and pepper.

2. Grate cheddar and/or jack.

3. Cook and shred chicken (can use leftover from a whole chicken- preferably free-range, organic) or saute ground turkey or ground beef. Use a green sauce or red enchilada type sauce- pour over your meat. If you want to skip meat use black beans and/or sweet potatoes and/or potatoes.

4. Using corn tortillas, layer: sauce, meat or non-meat, greens, cheese, and repeat until you have a few layers. Top with sauce and cheese.

5. Bake at 350 degrees for 20-30 minutes.

Serve with cilantro, sour cream, green onions…

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