Tortilla Casserole with Swiss Chard

Tortilla Casserole w/ Swiss Chard off of My Recipes.
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.
The recipe seemed bland so I couldn't help myself from adding some additional ingredient's to the tomato sauce.  I added Chili powder, cumin, & Italian seasoning (sorry I didn't measure).  I also added sautéed yellow squash, extra peppers, & black beans to the bake.  I really think this helped the tasted & made it less bland.  I also think some corn would have made this even better. 

With the additions I give this recipe a 6.5. 

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