Swiss Chard, Sweet Potato, Chicken Enchiladas



I LOVE Mexican food, especially in the summer, but I hate the fact that it tends to be fat and carbs on fat on carbs.  These easy Enchilada’s nix the processed carbs altogether by using fresh leafy greens, which are not given quite enough credit in the super foods department.

Leafy greens, like Swiss chard, kale, collard greens and spinach are loaded with antioxidants that can help with cancer prevention, heart health, and diabetes prevention.  Exploding with vitamin K and calcium it is a great way to maintain bone health aside from chugging a giant class of milk.  Leafy greens, especially Swiss chard have  over 600% of the daily recommended dose of vitamin K which helps with bone formation through osteocalcin activation (try using that fun fact at a party, you will sound extra smart!)

Aside from being super crave worthy, these quick enchilada’s are loaded with tons of vitamins and minerals that can literally help support just about all body systems!  Helping you to get your Mexican fix in addition to being a nutritionally nurturing meal.

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  • 1 cup of canned black beans, drained, not rinsed
  • 1 lb of ground chicken or turkey
  • 1 medium sweet potato, peeled and cubed
  • 1 medium bell pepper
  • 1 medium white onion
  • 2 cups of your favorite jarred salsa
  • 2 cups of crushed tomatoes
  • 2 tbsp. cumin
  • 12 Swiss chard leaves
  • 1/2 cup of shredded cheddar cheese
  • 1/3 cup of crumbled feta cheese
  • bunch of cilantro to garnish
  • Difficulty: easy


  • Chop the peppers, sweet potatoes, and onions and add to a large skillet with olive oil over medium heat
  • Add the ground chicken and sauté until cooked
  • Saute until onions are translucent, sweet potatoes are tender and stir in black beans and cumin
  • Let simmer over medium-low heat for ten minutes with 1 cup of salsa and 1 cup of crushed tomatoes
  • Remove the stems from the bottom of the Swiss chard and lay the leaves flat
  • Mix the remaining salsa and crushed tomatoes in a bowl
  • Place about 1/2 a cup of the salsa mixture in the bottom of a baking dish
  • Spoon the chicken, black beans, and sweet potatoes into the Swiss chard leaves and roll up
  • Place seam side down on the baking dish, continue with remaining leaves
  • Top with remaining salsa and crushed tomatoes
  • Cover with the cheddar cheese
  • Wrap baking dish with aluminum foil and bake at 350 degrees for 20-30 minutes
  • Remove foil and place under broiler for 3 minutes, just until cheese is golden brown.
  • Top with crumbled feta and cilantro


  • Calories:  400
  • Carbohydrates:  38 grams
  • Fat:  15 grams
  • Protein:  33 grams
  • Fiber:  10 grams

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