Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Healthy

Ingredients

Mexican-Style Tomato Sauce:

Directions

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 F.

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.

Yield: 2 1/2 cups

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Marcela Valladolid

Buffalo Chicken Enchiladas

Recipe courtesy of Food Network Kitchen

Chicken Tortilla Casserole

Recipe courtesy of Trisha Yearwood

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Chicken Noodle Casserole

Recipe courtesy of Food Network Kitchen

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories