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Slow Cooker Chicken and Swiss Chard Enchilada Pie

Slow Cooker Chicken and Swiss Chard Enchilada Pie

Prep time 30 minutes
Cook time 3 hours
Ready in 3 hours, 30 minutes
Makes 10 servings


  • 1 tablespoon vegetable oil
  • 3 bunches (6 cups) Swiss chard, sliced
  • 2 1/2 lbs rotisserie chicken meat, shredded (3 lbs whole rotisserie chicken)
  • 1 (4 oz) can green chili
  • 2 tablespoons chopped cilantro
  • 1 bunch green onions, sliced
  • 2 cups frozen corn
  • 2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • nonstick spray
  • 1 (10 oz) can enchilada sauce
  • 20 corn tortillas


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. In a large bowl, combine the cooked chard, shredded chicken, chilies, cilantro, green onions, corn, 1 1⁄2 cups shredded cheddar cheese, cumin, chili and garlic powder. Mix well.
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 1⁄4 cup sauce. Repeat, 2 more times, starting with the chicken. Cover the top with remaining enchilada sauce and reserved 1⁄2 cup cheese.
4. Place the slow cooker on low, and cook for a maximum of 3 hours (cooking any longer might burn).


518 calories, 24g fat, 9g saturated fat, 171mg cholesterol, 1031mg sodium, 38g carbohydrate, 7g fiber, 6g sugar, 39g protein