SRC: Green Chile and Chard Skillet Enchiladas

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!

Secret Recipe Club
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
  • ¼ 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!SRC: Green Chile and Chard Skillet Enchiladas

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!

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

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  1. says

    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!

  2. says

    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.

  3. says

    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!

  4. says

    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! =)

  5. says

    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!

  6. says

    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!

  7. says

    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.


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