Tortilla Casserole with Swiss Chard

• 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 
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 
• 1/4 cup low-fat sour cream 

Preheat oven to 375°.

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.

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.

Serves 6; 251 calories.

VERDICT:  Good!  A little bit of a pain to make, but gets bonus points for using up tortillas and cheese and sneaking in vegetables.  Keep.