*  Exported from  MasterCook  *
 
                              CHARD ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Main dish
                 Mexican                          Vegetables
 
   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.
   
   Recipe developed by Ellen Ogden.  In “The Cook’s Garden” catalog.
   Vol. 8, No. 1.  Spring/Summer 1991.  Pg. 7.  Posted by Cathy Harned.
  
 
 
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