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
(adapted from Curious Cuisiniere)
- 8 (5-6″) flour or corn tortillas
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1/4 cup crumbled cotija cheese (optional)
- 1 tbsp olive oil
- 2 packed cups roughly chopped rainbow chard (leaves and stems)
- 1 can black beans, drained and rinsed
- ¼ tsp cumin
- 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.
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. 😉 Thanks for the great recipe, Sarah!