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2 tbsp. canola oil
Preheat oven to 375°F.
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.
Posted by Sam M. Rasheed
Nutritional Info Per Serving: N/A
2 garlic cloves, peeled and chopped
1 onion, peeled and chopped
4 cups chard, coarsely chopped (can be mixed with spinach and kale and other in season greens)
1 tbsp. butter
1 tbsp. flour
1/2 cup milk
1/2 cup cheddar cheese, grated
6 corn tortillas
1/2 cup hot salsa