From member Jen Rogers:
enchiladas with beet greens & goat cheese ( Chicken, optional)
chicken breast, poached, baked or grilled then shredded(optional, this can easily be veggie or you could use another protein)
corn tortillas
large bunch beet greens, rinsed, dried and rough chopped (chard could work-G)
1/4 onion, chopped
olive oil
red pepper flakes
salt and pepper to taste
ground cumin
garlic clove, minced
goat cheese
enchilada sauce/ red or green works just fine ( homemade or jarred)
shredded Mexican cheese
I DO NOT MEASURE THE SPICES. I GO BY TASTE PREFERENCE.
In a large pan, preheat about a tablespoon of oil over medium-low heat. Add onion, garlic clove and spices and cook about 30 seconds. Add beet greens and sprinkle with salt and pepper. Saute about 5 minutes, until greens are wilted and cooked through. Remove from heat.
Preheat oven to 350 degrees. While oven is heating, gently warm a corn tortilla (I either put it in a small non-stick skillet for less than a minute or stack a few in the oven wrapped in foil, taking them out one by one). Spray a baking pan with a neutral oil spray (I use canola). Spread goat cheese on one side of the tortilla. Top with shredded chicken and beet greens. Roll gently and place in pan. Repeat with remaining tortillas. Pour enchilada sauce over tortillas and top with cheese. Cover loosely with foil. Bake until bubbly and cheese is melted.
