Tortilla Casserole with Swiss Chard

Tortilla Casserole with Swiss Chard Recipe
Randy Mayor
Using slightly stale corn tortillas works best for this casserole. If yours are fresh, spread them out on a counter and leave uncovered for an hour or two. They should feel dry, but not hard or crisp.


6 servings (serving size: 1 (3 1/2-inch) square, 2 teaspoons sour cream, and 1 teaspoon parsley)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 29 %
Fat 8.1 g
Satfat 3.4 g
Monofat 2.2 g
Polyfat 1.7 g
Protein 12 g
Carbohydrate 36.1 g
Fiber 5.2 g
Cholesterol 16 mg
Iron 2.8 mg
Sodium 585 mg
Calcium 314 mg


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 jalapeño 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


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 in 2 tablespoons parsley.

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 375° for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley.


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