| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Swiss | December 19 | 1 | servings |
INGREDIENTS
| 1 | lb | Swiss chard; rinsed well and |
| ; drained | ||
| 2 | Garlic cloves; or to taste, minced | |
| 1 | tb | Olive oil |
| 1 | lg | Whol chicken breast; (about 1 1/2 |
| ; pounds), cooked, | ||
| ; boned,and shredded | ||
| ; (about 1 1/4 cups | ||
| ; meat) | ||
| Vegetable oil for frying the tortillas | ||
| Twelve 7-inch corn tortillas; dried at room | ||
| ; temperature for 30 | ||
| ; minutes,or until | ||
| ; they are leathery | ||
| ; and curled but not | ||
| ; crisp | ||
| 2 1/2 | c | Mexican-style tomato sauce |
| 1/2 | c | Chicken broth |
| 1 1/2 | c | Grated Monterey Jack; (about 6 ounces) |
| 1/2 | c | Freshly grated Parmesan |
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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