Chard Enchiladas Recipe

* Chard can be mixed with spinach and kale and other in-season greens.

Step 1

Preheat oven to 375 F.

Step 2

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.

Step 3

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.

Things You'll Need

  • 2tb Canola oil
  • 2 Garlic cloves
  • ;peeled and chopped
  • 1 Onion, peeled and chopped
  • 4c Chard, coarsely chopped*
  • 1tb Butter
  • 1tb Flour
  • 1/2c Milk
  • 1/2c Cheddar cheese, grated
  • 6 Corn tortillas
  • 1/2c Hot salsa

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