Recipe

Chicken And Three-bean Burritos Recipe

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Ingredients

1 tb Olive oil
1/2 c Freshly grated Parmesan
2 Garlic cloves; or to taste, minced
1 1/2 c Grated Monterey Jack;
Twelve 7-inch corn tortillas; dried at room temperature for 30 mins,or until they are leathery & curled but not crisp
1/2 c Chicken broth
1 lg Whol chicken breast; , cooked, boned,and shredded
1 lb Swiss chard; rinsed well and drained
2 1/2 c Mexican-style tomato sauce
Vegetable oil for frying the tortillas

Directions

Step #1 Cut the stems from the Swiss chard leaves & chop them & the leaves separately.
Step #2 In a large skillet cook the garlic in the oil over moderate heat, stirring, & cook the mixture, covered, stir in the the Swiss chard stems & 1/4 c water, until it is fragrant, for 5 mins.
Step #3 Add the leaves & cook the mixture, for 3 to 5 mins, stirring every once in awhile, covered, or until the leaves are tender.
Step #4 Drain the Swiss chard mixture in a bowl toss it with the shredded chicken & salt & pepper to taste.
Step #5 In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, turning them, or until they are softened, 3 to 4 seconds, 1 at a time, and transfer them with tongs as they are fried to paper towels to drain.
Step #6 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.
Step #7 Spread the tortillas with half the chicken mixture & half the Monterey Jack, spoon about 1/2 c of the remaining sauce over the mixture, & cover it with 4 of the remaining tortillas in one layer.
Step #8 Spread the tortillas with the remaining chicken mixture & the remaining Monterey Jack, top the mixture with 1/2 c of the remaining sauce, & cover it with the remaining 4 tortillas.
Step #9 Pour the remaining sauce evenly over the tortillas & Sprinkle top it with the Parmesan.
Step #10 Bake the enchiladas, covered with foil, in the middle of a preheated 350F.
Step #11 oven for 15 mins, remo ve the foil, bake the enchiladas, uncovered, for 5 to 10 mins more, or until the cheese is bubbling.
Step #12 Serves 6.
Step #13 --.
Enjoy the Chicken And Three-Bean Burritos recipe