CHARD ENCHILADAS
*Play best of Gipsy Kings*

2 tbsp. 2 cloves 1 4 cups 1 tbsp. 1 tbsp. 1/2 cup 1/2 cup 6 1/2 cup

canola oil garlic, peeled and chopped onion, peeled and chopped chard, coarsely chopped* butter flour milk cheddar cheese, grated corn tortillas 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. 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.