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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
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 161 (64%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 250
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