Tortilla Casserole With Swiss Chard

• 2 teaspoons vegetable oil
• 2 cups thinly sliced onion, divided
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 (8-ounce) packages button mushrooms, sliced
• 2 jalapeno peppers, seeded and chopped
• 4 cups finely chopped Swiss chard (1 bunch)
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup water
• 1 (14.5-ounce) can diced tomatoes, undrained
• 12 (6-inch) corn tortillas, quartered
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1/4 cup low-fat sour cream

1. Preheat oven to 375u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion and garlic, and cook 1 minute, stirring constantly. Stir in the salt, mushrooms, and jalapenos. Arrange chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes or until tender. Stir in 2 tablespoons parsley.
3. Combine 1 cup onion, water, and tomatoes in a blender, and process until smooth. Pour the tomato mixture into a saucepan. Bring to a boil; cook 4 minutes or until slightly thick. Arrange 16 tortilla quarters in a single layer in a 13 x 9-inch baking dish. Spread about 1 cup mushroom mixture over the tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice, ending with 1/3 cup cheese. Bake at 375u0b0 for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley.
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vegetable oil, onion, garlic, salt, button mushrooms, peppers, swiss chard, fresh parsley, water, tomatoes, corn tortillas, cheddar cheese, lowfat sour cream

Taken from www.myrecipes.com/recipe/tortilla-casserole-with-swiss-chard (may not work)