CHICKEN LEEK & SWISS CHARD ENCHILADAS

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F.

Spray a baking dish or pie pan with non-stick cooking spray.

Season chicken thighs with salt, black pepper, and a light coating of chili powder; rub the seasonings in.

Add a little bit of water to the pan with the chicken thighs.

Cover the pan with foil and bake for 30 to 45 minutes until the chicken reaches 165°F.

Remove the ribs from the Swiss chard leaves and chop the stems into small pieces; keep the leaves separate.

Slice the leeks into half-moon slices, rinse them in a colander to remove sand, and set aside.

Prepare the red bell pepper by cutting off the top, removing the ribs, and dicing it into half-inch pieces.

Mix together salsa, tomato sauce, and ketchup to create the enchilada sauce; add chili powder, onion powder, garlic powder, ground cumin, and smoked paprika, then blend until smooth but slightly chunky.

Once the chicken is done, shred the meat.

In a pan, heat olive oil until shimmery, then add the diced leeks, red bell pepper, and Swiss chard stems; season with salt, black pepper, and crushed red pepper flakes, and cook until softened.

Add minced garlic and Swiss chard leaves to the pan, cooking until wilted.

Stir in the shredded chicken and some of the enchilada sauce, mixing until combined; add cream cheese and four cheese Mexican blend, cooking until melted together.

Squeeze lime juice into the filling and remove from heat.

Spread a thin layer of enchilada sauce across the bottom of the baking dish.

Take an eight inch flour tortilla, add about half a cup of filling down the center, and roll it up tightly; place seam-side down in the baking dish.

Repeat with remaining tortillas and filling, placing them in the dish sideways.

Top the rolled enchiladas with remaining enchilada sauce and cheese.

Bake in the oven at 375°F for about 25 minutes until cheesy and melty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens