Chi Chi Chicken Enchiladas


Chicken, Cheese and Chard… Hence the Chi Chi in these enchiladas! Enjoy the goodness of this balanced meal all wrapped up in a corn tortilla!

12-16 corn tortillas

1 tablespoon oil

1 ½ cups Swiss chard, chiffonade into ¼ inch strips

1 medium onion, sliced into ¼ inch half moons

1 tablespoon garlic, minced

1 teaspoon salt

2 teaspoons cumin powder

1 teaspoon chili powder

1 ½ cups cheddar cheese, shredded

1 ½ cups shredded chicken breast and thigh meat from a pre-roasted chicken

1 can enchilada sauce (green or red)


  1. Remove corn tortillas from plastic and wrap completely with foil.
  2. Place in oven to soften tortillas at 200° F.
  3. Heat pan on stove over medium high heat.
  4. Once pan is hot, add oil and heat for a minute (don’t let it smoke.)
  5. Put chard, onion, garlic and spices in pan and stir. Turn off heat and set aside.
  6. Combine shredded chicken and cheese in a bowl and mix evenly.
  7. Add onion mixture and stir together all ingredients.
  8. Remove tortillas one at a time to insure softness.
  9. Put 2-3 tablespoons of chicken mix into tortilla, roll tightly, and place in oiled baking dish.
  10. Repeat with all 12-16 tortillas. At this point, you can continue with recipe, cover with foil and refrigerate for up to three days, or cover tightly with foil and freeze for up to three months.
  11. Preheat oven to 375° F.
  12. Pour enchilada sauce over all enchiladas.
  13. Cover dish with foil and place in oven.
  14. Bake for 35 minutes.
  15. Remove from oven, top with cheese and let sit for 5 minutes.
  16. Serve immediately, or cover with foil.
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura