Chard Enchiladas
Yield
1 batchPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| 1 | each |
onions
peeled and chopped |
|
| 4 | cups |
swiss chard
coarsely chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
cheddar cheese
grated |
|
| 6 | each |
flour tortillas
corn |
*
|
| ½ | cup |
hot salsa
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| 1 | each |
onions
peeled and chopped |
|
| 946 | ml |
swiss chard
coarsely chopped |
|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 6 | each |
flour tortillas
corn |
*
|
| 118 | ml |
hot salsa
|
* |
Directions
Preheat oven to 375℉ (190℃).
Heat oil; sauté 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.
