Chicken And Swiss Chard Enchilada Casserole
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INGREDIENTS
- 1 lb Swiss chard; rinsed well and
- Twelve 7-inch corn
- ; they are leathery
- 1 tb olive oil
- ; boned,and shredded
- 1/2 c Grated Parmesan ; fresh
- 1 1/2 c Grated Monterey Jack; (about
- 1/2 c Chicken broth
- ; drained
- ; temperature for 30
- ; and curled but not
- ; pounds), cooked,
- ; minutes,or until
- ; meat)
- Vegetable oil for frying the
- ; (about 1 1/4 cups
- ; crisp
- 2 1/2 c Mexican-style tomato sauce
- 2 Garlic cloves; or to taste,
- 1 lg Whol chicken breast; (about
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (620g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 250 | ||
| Calories from Fat: 161 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.9g | 24 % | |
| Saturated Fat 9.1g | 46 % | |
| Monounsaturated Fat 6.6g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 44mg | 14 % | |
| Sodium 1228.8mg | 42 % | |
| Potassium 96.6mg | 3 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.2g | ||
| Protein 19.8g | 28 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 250
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