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Green Chile and Chard Skillet Enchiladas

June 22, 2014 by jessfuel 27 Comments

Green Chile and Chard Skillet Enchiladas

Today it’s time for another round of Secret Recipe Club! Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!

This month I was assigned Curious Cuisiniere, a blog by Sarah, who works in a bakery and loves to cook at home with her husband! Sarah makes all kinds of recipes, and I had a hard time deciding which one to choose. I pinned a few including her Summer Squash Casserole (since I have zillions of summer squashes) and Broccoli Cheddar Twice Baked Potatoes (yum!).

In the end I decided to make a twist on Sarah’s Green Chile and Spinach Skillet Enchiladas. The twist? Since I have a ton of rainbow chard in my garden, I subbed it in for the spinach!

Green Chile and Chard Skillet Enchiladas

Green Chile and Chard Skillet Enchiladas

(adapted from Curious Cuisiniere)

serves 3-4

  • 8 (5-6″) flour or corn tortillas
  • 1 1/4 cups shredded sharp cheddar cheese, divided
  • 1/4 cup crumbled cotija cheese (optional)
for the filling:
  • 1 tbsp olive oil
  • 2 packed cups roughly chopped rainbow chard (leaves and stems)
  • 1 can black beans, drained and rinsed
  • ΒΌ tsp cumin
for the sauce:
  • 2 (4 oz) cans diced green chiles
  • 12 oz jar salsa verde

Heat the olive oil in a large skillet over medium heat. Add the chard and cook until softened, stirring occasionally, about 7 minutes. Add the cumin and cook another minute. Add the beans, stir everything to combine, then remove from heat.

To make the sauce, combine the chiles and salsa verde in a blender or food processor and process until smooth. Spread about 1/3 of the sauce over the bottom of a cast-iron skillet.

To assemble the enchiladas, sprinkle a bit of cheddar down the middle of a tortilla. Add about 3 tbsp of filling, then roll up the tortilla. Place in the skillet, then repeat with remaining tortillas and filling.

Once all the tortillas are in the pan, pour the remaining sauce over the top. Sprinkle with remaining cheddar and the cotija.

Cover and cook over medium-low heat about 10 minutes, until sauce is bubbly and cheese is melted. Uncover and cook and additional 2-3 minutes to thicken the sauce.

Green Chile and Chard Skillet Enchiladas

Serve with sour cream, cilantro, hot sauce, etc!

The enchiladas were DELICIOUS! Since it was my first time cooking enchiladas in a skillet, I had the heat a little too high and overdid the bottoms a bit. They were still really yummy it was a good learning experience. πŸ˜‰ Thanks for the great recipe, Sarah!

I love making enchiladas because they are so easy, versatile, and don’t take forever to cook. Plus they make a lot and we love leftovers. Check out these other great enchilada recipes:

Garden Vegetable Enchiladas

Garden Vegetable Enchiladas

Black Bean and Quinoa Enchiladas

Black Bean and Quinoa Enchiladas

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Roasted Red Pepper and Quinoa Enchiladas

Roasted Red Pepper and Quinoa Enchiladas

You Might Also Like:

Spiced Dal with Cilantro Yogurt
Veggie Potstickers with Spicy Soy Dipping Sauce
Zoodles with Lentil and Mushroom Bolognese {Vegan}
Tomato, Herb & Goat Cheese Quiche

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Filed Under: Meatless Tagged With: enchiladas, mexican, vegetarian

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Comments

  1. susan @ the wimpy vegetarian says

    June 22, 2014 at 9:34 pm

    What a great vegetarian dinner! Pinning it right now to make. And swiss chard is a great substitute for spinach. Great pick! Also, I had your blog this month and absolutely loved going through it. We’re big hikers too, so I really enjoyed reading about your hiking, your garden and quails, and your food!

    Reply
    • jessfuel says

      June 23, 2014 at 9:48 am

      Thanks, Susan!! πŸ™‚

      Reply
  2. Couscous & Consciousness says

    June 22, 2014 at 11:41 pm

    Oh my gosh, I could have an enchilada field day giving all these variations a try. I love your idea of using up the rainbow chard from your garden in these. I also totally want to try the black bean and quinoa ones.
    Sue

    Reply
    • jessfuel says

      June 23, 2014 at 9:49 am

      I love enchiladas!! They’re so versatile and SO easy! πŸ™‚

      Reply
  3. Emily @ Life on Food says

    June 23, 2014 at 3:27 am

    The hotter the weather the spicier I want my food. These enchiladas look fabulous! Happy Reveal Day!!

    Reply
  4. Melissa says

    June 23, 2014 at 4:01 am

    Enchiladas are one of our favorites. I love that this one is meat free and light for summer! Great pick this month πŸ™‚

    Reply
  5. Lauren Everson says

    June 23, 2014 at 4:41 am

    Enchiladas in a skillet!? I’m going to have to try that.

    Reply
  6. JJ - 84thand3rd says

    June 23, 2014 at 5:54 am

    I would never think to make enchiladas (despite my love of Mexican) but these sound brilliant! Such a good choice!

    Reply
  7. Rebekah @ Making Miracles says

    June 23, 2014 at 6:38 am

    What a great twist! Wonderful choice for SRC!

    Reply
  8. Natalie @ Tastes Lovely says

    June 23, 2014 at 7:33 am

    Oh how I just love enchilada’s! These look delicious!

    Reply
  9. SallyBR says

    June 23, 2014 at 7:35 am

    Enchiladas can be tricky to cook indeed, I happened to burn a few on my first attempts, but no major harm done… I think it’s pretty hard to have a bad home-made enchilada, particularly with fillings such as this one you made…. super tasty!

    Reply
  10. Gayle @ Pumpkin 'N Spice says

    June 23, 2014 at 8:33 am

    What a fun idea to be part of that blogging group! And these enchiladas look delish! Love the unique twist on these!

    Reply
  11. Erin @ The Spiffy Cookie says

    June 23, 2014 at 9:14 am

    Enchiladas are always a hit. Love that this version is cooked in a skillet! Haven’t seen that before.

    Reply
  12. Sarah | Curious Cuisiniere says

    June 23, 2014 at 10:36 am

    Glad you liked the recipe. Great pick! It is one of our favorites!

    Reply
  13. Amy @ Fearless Homemaker says

    June 23, 2014 at 10:56 am

    Enchiladas are one of my favorite food, so these look amazing! We’re actually growing rainbow chard in our garden this year, too – I’m going to harvest it this week. Now I have a great recipe to use some of it up! =)

    Reply
  14. Karen @ Karen's Kitchen Stories says

    June 23, 2014 at 2:07 pm

    These look great and you did a great job making them photogenic!

    Reply
  15. Tara says

    June 23, 2014 at 4:11 pm

    Yum, these look delicious! I love chard. Great pick!

    Reply
  16. Isadora @ she likes food says

    June 23, 2014 at 4:38 pm

    I’m a sucker for enchiladas and I really wish I was having these for dinner tonight! Green chilies are really big here in Arizona and I can’t wait to buy some fresh ones soon! I now exactly what I will be doing with them!

    Reply
  17. [email protected] says

    June 23, 2014 at 6:32 pm

    The rainbow chard makes these enchiladas sound so delicious! Good choice of recipes! I would love to have them for dinner πŸ™‚

    Reply
  18. Asiya @ Chocolate & Chillies says

    June 23, 2014 at 7:20 pm

    Love this meatless meal! Great SRC pick!

    Reply
  19. [email protected] n Dishes says

    June 24, 2014 at 7:21 am

    I love all greens, but I do think that swiss chard is my favorite of all, you are a lucky ducky to have it just to go out and pick! I adore these enchildas and I am pretty sure they are going into my regular rotation!

    Reply
  20. Denise @ Sweet Peas & Saffron says

    June 24, 2014 at 8:11 am

    Skillet enchiladas- what a great option if you don’t want to heat the house up by turning on the oven! These look delicious, a perfect healthy lunch!

    Reply
  21. bakingaddict says

    June 24, 2014 at 2:40 pm

    Now you’ve convinced me to try making my own enchiladas at home. I’ve never really cooked with chard and this seems a great way to serve it. Great SRC pick.

    Reply
  22. Annie @Maebells says

    June 25, 2014 at 10:33 am

    These look super good! I love enchiladas! I never use chard, but what a good idea for a filling!

    Reply

Trackbacks

  1. Black Bean and Kale Enchiladas with Avocado Cream and Homemade Enchilada Sauce | Flying on Jess Fuel says:
    March 30, 2015 at 5:44 pm

    […] Green Chile and Chard Skillet Enchiladas […]

    Reply
  2. Summer Vegetable Garden Recipes + The Vegetable Garden has been planted says:
    April 14, 2015 at 2:01 am

    […] Green Chile and Swiss Chard Enchiladas […]

    Reply
  3. Garlic Scape Pesto | Flying on Jess Fuel says:
    May 15, 2015 at 7:37 am

    […] in a salad, too. The chard went into a batch of enchiladas (which ended up being a cross between my Green Chile and Chard Enchiladas and Vegan Kale and Black Bean Enchiladas), and the cilantro went on […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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