My first CSA pickup was full of greens galore. And after my fridge being on the fritz I remembered just how much I froze from the garden & CSA last year. So I made CSA enchiladas! Using chard, scallions, cilantro, garlic scapes, frozen corn, frozen tomatoes, dried hot peppers & a couple of store bought items we had a delicious enchilada meal that lasted 2 dinners and 1 frozen meal for when the baby finally arrives!
- roasted chicken, either a rotisserie chicken or roast your own, skin removed & shredded
- 4 garlic scapes, chopped
- 1 bunch of scallions, chopped
- 1 bunch of chard, washed well, chop leaves only, compost ribs (mine was red and I didn't want it changing the color of the dish
- 1 bunch of cilantro, chopped
- 1 cup of frozen corn
- 20 oz of frozen tomatoes (or a large can of diced tomatoes)
- 2 dried peppers or a few tsps of chili powder will do. I was going for smokey with a little heat.
- Pack of corn tortillas
- Jar of homemade salsa (or store bought)
- 1 cream cheese brick, soft
- 4 cups of shredded cheddar cheese
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- salt & pepper
- garnish with sour cream, olives, hot sauce, etc...
- after you've roasted & cooled your chicken (or start shredding your rotisserie chicken) shred the chicken into pieces. Check for bones. Toss with cumin, coriander, paprika, salt & pepper. Reserve.
- preheat oven to 375
- in a mixer, with the paddle attachment, add cream cheese, 2 cups of cheddar, scallions, scape, chard, & cilantro. Mix until just coming together, add the seasoned chicken & mix again.
- in a pot, warm up salsa, tomatoes, dried peppers & oregano. Add corn.
- in a large oven safe dish, add 1/3 of your tomato mixture (fish out those hot peppers!), then layer corn tortillas, 1/3 of the chicken mixture & repeat 2-3 more times. Top with shredded cheese.
- cover the dish with foil & bake for 25-30 mins until bubbly
- remove the foil and bake for another 5-10 mins
- pull from the oven and allow it to sit for 5 mins, cut & serve!
It was a hit. My 5 year old couldn't eat it fast enough and we all had a second helping. Originally I wanted to roll the tortillas in a more traditional enchilada style, but that would have involved steaming the tortillas to make them more pliable, and I was more hungry than patient. I think the layering (lasagna) technique made it easier to serve and I didn't have to fret about how much to roll into each tortilla. This was the perfect way to get through a bunch of greens from the CSA and to clear out some room in the freezer!
What's your favorite way to make/eat enchiladas?