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Ingredients
- 1 lb Silverbeet rinsed well and liquid removed
- 2 x garlic cloves or possibly to taste, chopped
- 1 Tbsp. extra virgin olive oil
- 1 lrg whol chicken breast (about 1 1/2 pounds), cooked, boned,and shredded (about 1 1/4 c. meat) vegetable oil for frying the tortillas twelve 7-inch corn tortillas dry at room temperature for 30 min,or possibly till they are leathery and curled but not crisp
- 2 1/2 c. Mexican-style tomato sauce
- 1/2 c. chicken broth
- 1 1/2 c. grated Monterey Jack (about 6 ounces)
- 1/2 c. freshly grated Parmesan
Directions
- Cut the stems from the Silverbeet leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, till it is fragrant, stir in the Silverbeet stems and 1/4 c. water, and cook the mix, covered, for 5 min. Add in the leaves and cook the mix, covered, stirring occasionally, for 3 to 5 min, or possibly till the leaves are tender. Drain the Silverbeet mix in a bowl toss it with the shredded chicken and salt and pepper to taste.
- In a skillet heat 1/4 inch of the oil over moderately high heat till it is warm but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or possibly till they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 c. of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one
- layer over it. Spread the tortillas with half the chicken mix and half the Monterey Jack, spoon about 1/2 c. of the remaining sauce over the mix, and cover it with 4 of the remaining tortillas in one layer.
- Spread the tortillas with the remaining chicken mix and the remaining Monterey Jack, top the mix with 1/2 c. of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce proportionately over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350F. oven for 15 min, remo ve the foil, bake the enchiladas, uncovered, for 5 - 10 min more, or possibly till the cheese is bubbling.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 409g | |
| Calories 1165 | |
| Calories from Fat 816 | 70% |
| Total Fat 92.8g | 116% |
| Saturated Fat 51.86g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 2440mg | 102% |
| Potassium 344mg | 10% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.64g | 1% |
| Protein 76.57g | 123% |
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