| Chard Enchiladas
2 tablespoons of Canola oil
2 garlic cloves, peeled and chopped
1 onion, peeled and chopped
4 cups of chard, coarsely chopped*
1 tablespoon of butter
1 tablespoon of flour
1/2 cup of milk
1/2 cup of cheddar cheese, grated
6 Corn tortillas
1/2 Cup of hot salsa |
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*Chard can be mixed with spinach and kale and other in-season greens. Preheat oven to 375ºF. Heat oil; sauté garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a béchamel 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. Servings: 1
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No.
1. Spring/Summer 1991. Pg. 7.
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