Tortilla Casserole with Swiss Chard

Tortilla Casserole with Swiss Chard
Photo by Randy Mayor

Ingredients

  • 3 garlic cloves, finely chopped
  • 12 (6-inch) corn tortillas, quartered
  • 2 jalapeño peppers, seeded and chopped
  • 2 cups thinly sliced onion, divided
  • 4 cups finely chopped Swiss chard (1 bunch)
  • ¼ cup water
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • + 6 more ingredients
    • ¼ cup low-fat sour cream
    • 2 teaspoons vegetable oil
    • ¼ cup chopped fresh parsley, divided
    • ½ teaspoon salt
    • 2 (8-ounce) packages button mushrooms, sliced
    • 1 (14.5-ounce) can diced tomatoes, undrained

Preheat oven to 375°. 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 jalapeños. Arrange chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes or until tender. Stir ...

View full recipe at My Recipes

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