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.
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
How to Make It
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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