Chicken And Swiss Chard Enchilada Casserole

1 servings

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Chicken And Swiss Chard Enchilada Casserole Ingredients

1 lb Swiss chard; rinsed well and	Twelve 7-inch corn
; drained	; temperature for 30
2 Garlic cloves; or to taste,	; minutes,or until
1 tb Olive oil	; they are leathery
1 lg Whol chicken breast; (about	; and curled but not
; pounds), cooked,	; crisp
; boned,and shredded	2 1/2 c Mexican-style tomato sauce
; (about 1 1/4 cups	1/2 c Chicken broth
; meat)	1 1/2 c Grated Monterey Jack; (about
Vegetable oil for frying the	1/2 c Freshly grated Parmesan

Instructions for Chicken And Swiss Chard Enchilada Casserole

Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste. In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce 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 of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350F. oven for 15 minutes, remo ve the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling. Serves 6. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized