INGREDIENTS

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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