Chicken and Swiss Chard Enchilada Casserole

Step 1

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.

Step 2

Preheat oven to 350 degrees F.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a blender, puree the tomatoes with the onion, the garlic, and the chiles.

Step 7

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.

Step 8

Season the sauce with salt and black pepper.

Step 9

Yield: 2 1/2 cups