CSA Enchiladas

20130610-083755.jpg 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!


Ingredients: - 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...


Method: - 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?