Chard and Chicken Enchilada Casserole

Ingredients

• 1 (10 oz) bag Cut ‘N Clean Greens Rainbow Chard
• 2 Tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, finely minced
• 3 cups sour cream (low-fat version is fine)
• 2 tsp ground cumin
• 3/4 tsp salt
• 2 (4 oz) cans diced green chiles
• 1/4 cup milk
• 4 cups chopped, cooked chicken
• 8 flour tortillas (soft-taco size)
• 2 cups (8 oz) shredded Monterey Jack cheese

Directions

Heat oven to 350 degrees. Mist a 13″ x 9″ baking dish with nonstick spray and set aside.

Rinse chard and drain in a colander so that some water is still clinging to the leaves. Heat a 12-inch skillet on medium-high and wilt chard in pan, stirring often, for 6-7 minutes. Remove chard from skillet and place in a separate bowl to cool.

Return skillet to the heat, add oil and sauté onion until tender, about 5-7 minutes. Add garlic and sauté for another minute. Remove from heat and place onion mixture into a large mixing bowl.

To the mixing bowl, add sour cream, cumin, salt, green chiles, milk and chicken and stir to combine. Drain chard of any accumulated juice, place chard on cutting board, mass it together and chop it more finely. Add chopped chard to the mixing bowl and stir to combine.

Place 2 tortillas in bottom of prepared baking dish, and top with 1/4 of the filling and spread evenly. Make 3 more layers in a similar fashion (tortillas topped with filling), ending with filling. Bake, uncovered, for 35 minutes. Remove from oven, sprinkle top with grated cheese, and return to oven for another 10-15 minutes.

Remove from oven and serve hot.