Mixed Greens Enchiladas

  • 2 Tbs. veg. oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 4 cups coarsely chopped greens
  • 1 Tbs. butter
  • 1 Tbs. flour
  • ½ cup milk
  • ½ cup grated cheddar cheese
  • 6 corn tortillas
  • ½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.

Adapted from The Cook’s Garden catalog.