Chard enchiladas

1 batch

Ingredients

Quantity Ingredient
2 tablespoons Canola oil
2 Garlic cloves
;peeled and chopped
1 Onion, peeled and chopped
4 cups Chard, coarsely chopped*
1 tablespoon Butter
1 tablespoon Flour
½ cup Milk
½ cup Cheddar cheese, grated
6 Corn tortillas
½ cup Hot salsa

Directions

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.

Vol. 8, No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.

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