Ingredients
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1 tbsp vegetable oil
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3 bunches Swiss chard (approx. 6 cups) sliced
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2 1/2 lbs rotisserie chicken meat (approx 3lb whole rotisserie chicken)
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1 (4 oz) canned diced green chilies
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2 tbsp fresh cilantro, chopped
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1 bunch green onions, sliced
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2 cups frozen corn
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2 cups shredded cheddar cheese
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1 tsp ground cumin
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2 tsp chili powder
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1 tsp garlic powder
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cooking spray
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1 (10 oz) can enchilada sauce
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20 corn tortillas
Steps
1
Heat a large skillet over medium heat. Add the oil, Swiss chard, salt (in moderation) and pepper. Cover, and cook for 4-5 min., stirring occasionally, until the greens are wilted and tender. Remove from heat and set aside.
2
2 In a large bowl, combine the cooked chard, shredded chicken, chilies, cilantro, green onions, corn, 1½ cups shredded cheddar cheese, cumin, chili and garlic powder. Mix well.
3
3 Spray a large slow cooker with nonstick spray. Pour enough enchilada sauce on the bottom of the slow cooker to cover it. Place 5 tortillas on top, followed by 1/3 of the chicken mixture, and top with 5 more tortillas and ¼ cup sauce. Repeat, 2 more times, starting with the chicken. Cover the top with remaining enchilada sauce and reserved ½ cup cheese.
4
Place the slow cooker on low, and cook for a maximum of 3 hours (cooking any longer might burn).
Tips
serve with sour cream and sliced avocados
