Chard Enchiladas

Recipe Ingredients

2 tablespoons	30ml	Canola oil
2		Garlic cloves peeled and chopped
1		Onion - peeled and chopped
4 cups	584g / 20oz	Chard - coarsely chopped*
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1/2 cup	118ml	Milk
1/2 cup	73g / 2.6oz	Cheddar cheese - grated
6		Corn tortillas
1/2 cup	118ml	Hot salsa

Recipe Instructions

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

Preheat oven to 375F.

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.

Source:
Mari Meyers; Author of "Gourmet Gringo"

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