Chicken, Black-Eyed Pea & Chard Enchiladas

Remember that yummy hoppin’ john I made a couple days back for the stuffed peppers? Well this is another great way to use up some of those tasty leftovers!  Homemade chicken, black-eyed pea and Swiss chard enchiladas in tender flour tortillas with a tasty tomato sauce and shredded cheese.  The hoppin’ john, along with the sauteed greens and shredded chicken make for a healthy and hearty enchilada filling.  Feel free to sub in beef, pork or even ground chicken here, and you could also use any bean variety and green variety you desire.  This is a Tex-Mex comfort food classic that will make you want to dig in…and immediately!

(To view this recipe, click on the blue title of the blog post above*)

Chicken, Black-Eyed Pea & Chard Enchiladas

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • (1) bone-in split chicken breast
  • salt and pepper
  • 2 Tablespoons AP flour
  • 2 Tablespoons olive oil
  • (1) 28 oz. can tomato sauce, organic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 large bunch of Swiss chard, leaves and stems chopped
  • salt and pepper
  • 2 cups cooked beans, or leftover hoppin’ john
  • 12 whole wheat flour tortillas, organic
  • Chopped cilantro and shredded Mexican cheese
  • Sour cream, for serving and hot sauce, if desired

Directions:

  1. Preheat the oven to 350 degrees. Place the bone-in, skin-on split chicken breast on a rimmed baking sheet. Season with ½ teaspoon of salt and ground black pepper. Bake for 40-45 minutes, or until the chicken is cooked to an internal temp of 165 degrees. Allow the chicken to cool, then remove the skin and shred the chicken into bite-sized pieces.
  2. Spray a 9×13 casserole dish with cooking spray. In a small saucepan, heat the 2 Tablespoons of olive oil over medium heat; add in the flour and whisk for 2 minutes. Add in the canned tomato sauce, 1 teaspoon of salt, a big grinding of pepper, and the cumin, coriander and chili powder. Cook, whisking often, over medium-low heat for 10 minutes, or until the sauce is slightly thickened. Taste and adjust seasonings if necessary.
  3. Next, sauté the greens and stems in 1 Tablespoon of olive oil in a straight-sided sauté pan, for 5-7 minutes, or until the greens are wilted.
  4. To assemble the enchiladas, pour enough of the tomato sauce into the bottom of the pan to coat it. In each flour tortilla, add 1 Tablespoon of sauce, some chicken, some greens and some of the rice/bean mixture. Roll up and place seam side down in the baking dish. Continue until the baking dish is filled. Pour the rest of the tomato sauce over the stuffed tortillas. Top with chopped cilantro and the shredded cheese (as much as you want!)
  5. Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and the sauce bubbly. Serve with hot sauce and sour cream, if desired.

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