Good Recipes from Friendly Eaters
Chard Enchiladas
bookofyum.com
2 tbsp. canola oil
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
4 cups 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
Preheat oven to 375 F. 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.
By Ellen Ogden. In “The Cook’s Garden” catalog. Vol. 8, No. 1. Spring/Summer 1991.
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I made these tonight for dinner and they were delicious!