3 boneless chicken thighs, cooked and julienned or shredded
12 x 7″ corn or sprouted grain tortillas, dried at room temperature for 30 minutes or until they are leathery (Ezekiel brand, sprouted corn tortillas, are best. Found in the freezer section of health area)
1 lb. Swiss chard, rinsed well and drained
1 small orange bell pepper, julienned
1 small onion
2 or more garlic cloves to taste, sliced or minced
1 tbsp olive oil
2 ½ cups tomatillos salsa verde, jarred works well
1 ½ cups grated Monterey Jack cheese (about 6 ounces)
½ cup freshly grated Parmesan
extra virgin olive oil, to use as needed
Fry or bake chicken in 1 tbsp of extra virgin olive oil. Remove from pan and set aside.
Stir fry Swiss chard with onions, orange bell pepper, add the garlic until soft. In a separate pan, heat tortillas until slightly golden on both sides.
Spoon 1/3 cup salsa into the bottom of a greased 13″x 9″ baking dish, and arrange 4 of the tortillas in one layer over it. Mix the chicken with Swiss chard.
Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup salsa verde over the mixture, and cover it with 4 of the remaining tortillas in one layer.
Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2-cup salsa verde, and cover it with the remaining 4 tortillas.
Pour the remaining salsa verde evenly over the tortillas and sprinkle it with the Parmesan.
Bake the enchiladas, covered with foil, in the middle of a preheated 375 degrees F. oven for 15 minutes
Remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.
Cut into squares and top each serving with a dollop of the tree nut sauce.
1 shallot, minced
1 cup no fat yoghurt
1 to 2 tbsp nut butter (we used almond butter)
1 tsp lemon rind
1 tbsp or to taste, fresh lemon juice
coarse kosher salt
fresh ground pepper
In a small fry pan, heat 1 tbsp extra virgin olive oil.
Add the shallots and sauté until soft.
Add the almond butter and mix until melted.
Mix the yoghurt and shallot mixture in a small bowl.
Add lemon rind and juice.
Season with coarse kosher salt and fresh ground pepper to taste.