Chicken And Swiss Chard Enchilada Casserole

• 1 large bunch of Swiss Chard, rinsed well and drained
• 2 garlic cloves, or to taste, minced
• 2 tsp. olive oil
• 1-1/2 to 2 cups chicken breast meat, cooked, boned, and shredded or 1 12.5 oz. can cooked chicken breast (I use Kirkland)
• 6 corn tortillas
• 1 10 oz. can Enchilada or Mexican tomato sauce diluted with a little chicken broth
• 3 oz. mozzarella or Monterey Jack cheese, grated
• 1/2 cup freshly grated Parmesan cheese

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, until it is fragrant. Stir in the Swiss chard stems and 1/8 cup water, cover and cook 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally for 3-5 minutes or until the leaves are tender. Drain excess liquid, if any, and add the shredded chicken and some freshly ground pepper to taste. Mix well.
2. Spoon 1/4 cup of the sauce into the bottom of a lightly greased pan that will accomodate two tortillas laid flat with only slight overlap. Arrange two of the tortillas in one layer over the sauce. Spread the tortillas with half the chicken mixture and half the Monterey Jack or mozzarella. Spoon about 1/2 cup of the remaining sauce over the mixture and cover it with 2 of the remaining tortillas. Spread the remaining chicken and Jack/mozzarella over the tortillas. Top with another 1/2 cup of sauce. Lay the the last two tortillas on top. Pour the remaining sauce evenly over them and sprinkle with the Parmesan.
3. Bake the enchiladas, covered with foil, in the middle of a pre-heated 350 degree oven for 15 minutes. Remove the foil and bake for 5-10 minutes more.

swiss chard, garlic, olive oil, chicken breast meat, corn tortillas, enchilada, mozzarella, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-and-swiss-chard-enchilada-casserole-50009784 (may not work)