Chard enchiladas

Recipe came with the latest basket so I gave it a whirl tonight — flour tortillas instead of corn but otherwise pretty much as the recipe indicated, and very nicely done, I think!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Canola oil
2 Garlic cloves
— peeled and chopped
1 Onion, peeled and chopped
4 c Chard, coarsely chopped*
1 tb Butter
1 tb Flour
1/2 c Milk
1/2 c Cheddar cheese, grated
6 Corn tortillas
1/2 c Hot salsa

*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.

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