Tortilla Casserole with Swiss Chard

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.

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

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 29%
  • Fat: 8.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 12g
  • Carbohydrate: 36.1g
  • Fiber: 5.2g
  • Cholesterol: 16mg
  • Iron: 2.8mg
  • Sodium: 585mg
  • Calcium: 314mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  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 jalapeños. 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 375° for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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