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Ingredients:
2 tbsp canola oil
2 garlic cloves
1 ; peeled and chopped
1 onion, peeled and chopped
4 cup chard, coarsely chopped*
1 tbsp butter
1 tbsp flour
1/2 cup milk
1/2 cup cheddar cheese, grated
6 corn tortillas
1/2 cup hot salsa
Instructions:
*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.
Servings: 1
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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