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| Home -> [Cheese, Entrees, Mexican, North American, South American, Vegetables] -> [Chard enchiladas Recipe] |
Chard enchiladas
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cheese, Entrees, Mexican, North American, South American, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Canola oil | | 2
| | Garlic cloves | | | Peeled and chopped | | 1
| | Onion, peeled and chopped | | 4
| cup | Chard, coarsely chopped* | | 1
| tbsp | Butter | | 1
| tbsp | Flour | | 1/2
| cup | Milk | | 1/2
| cup | Cheddar cheese, grated | | 6
| | Corn tortillas | | 1/2
| cup | Hot salsa |
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Procedures:
| 1 | *chard can be mixed with spinach and kale and other in-season greens. | | 2 | Preheat oven to 375°F. | | 3 | Heat oil; saute garlic and onion until golden. | | 4 | Add chard (in small amounts) until it is cooked down. | | 5 | Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. | | 6 | Stir until thick, then mix into cooked greens. | | 7 | Fill center of each tortilla, roll up, place in lightly oiled baking dish. | | 8 | Spread salsa over all; bake in hot oven for 25 minutes. | | 9 | Recipe developed by ellen ogden. | | 10 | In "the cook"s garden" catalog. | | 11 | Vol. | | 12 | 8, no. | | 13 | Spring/summer 199Pg. | | 14 | 7 |
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