Chard Enchiladas recipe posting

[Guest guest]

Instead of making a bechamel sauce to stir into the greens, I made the vegan

savory sauce from our files and made this recipe into a vegan version.

 

Chard Enchiladas

 

ingredients:

 

2 tb Canola oil

2 Garlic cloves, peeled and chopped

1 Onion, peeled and chopped

4 c Chard, coarsely chopped (can be mixed with spinach and kale

and other in-season greens.)

1 tb Butter

1 tb Flour

1/2 c Milk

1/2 c Cheddar cheese, grated

6 Corn tortillas

1/2 c Hot salsa

 

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.

 

Place tortillas in microwave for 25 seconds to soften so they are easier to fill

and roll.

 

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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