ezRecipe-Zee: Cooking Recipe: How to make Chicken And Swiss Chard Enchilada Casserole

Chicken And Swiss Chard Enchilada Casserole

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish, Copy Cat / Restaurant

Ingredients:

1     tablespoon    olive oil
2                   garlic cloves - (or to taste)
1     pound         Swiss chard
                    drained, stems and leaves separated,
                    and chopped
1/4   cup           water
1                   large whole chicken breast - (abt 1 1/2 lbs)
                    and shredded - (abt 1 1/4 cups meat)
                    Salt
                    Freshly-ground black pepper
                    Vegetable oil
12                  corn tortillas - (7" dia)
                    temperature for 30 minutes, or until they
                    are leathery and curled but not crisp
2 1/2 cups          Mexican-Style Tomato Sauce
1/2   cup           chicken broth
1 1/2 cups          grated Monterey Jack - (abt 6 oz)
1/2   cup           freshly-grated Parmesan
                    === MEXICAN-STYLE TOMATO SAUCE ===
1     can           plum tomatoes - (35 oz)
1                   onion
2                   garlic cloves
2                   fresh or pickled jalape�o chiles
                    seeded and minced
3     tablespoons   vegetable oil

Directions: one line for each direction. When saved the lines will be numbered.

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.
Preheat oven to 350 degrees.
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 the oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.
Mexican-Style Tomato Sauce: In a blender, puree the tomatoes with the onion, the garlic, and the chiles.
In a large skillet, heat the oil over moderately-high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes.
Season the sauce with salt and black pepper. (Makes 2 1/2 cups)
This recipe yields 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

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