Chicken And Swiss Chard Enchilada Casserole

Directions

1. 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, till it is fragrant, stir in the Swiss chard stems and 1/4 c. water, and cook the mix, covered, for 5 min. Add in the leaves and cook the mix, covered, stirring occasionally, for 3 to 5 min, or possibly till the leaves are tender. Drain the Swiss chard mix in
2. a bowl toss it with the shredded chicken and salt and pepper to taste.
3. In a skillet heat 1/4 inch of the oil over moderately high heat till it is warm but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or possibly till 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 c. of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one
4. layer over it. Spread the tortillas with half the chicken mix and half the Monterey Jack, spoon about 1/2 c. of the remaining sauce over the mix, and cover it with 4 of the remaining tortillas in one layer.
5. Spread the tortillas with the remaining chicken mix and the remaining Monterey Jack, top the mix with 1/2 c. of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce proportionately 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 min, remo ve the foil, bake the enchiladas, uncovered, for 5 to
6. 10 min more, or possibly till the cheese is bubbling.
7. Serves 6.