* Exported from MasterCook *
CHARD ENCHILADAS - 4 pts
Recipe By :Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. canola oil
2 cloves garlic -- peeled & chopped
1 onion -- peeled & chopped
4 cups chard -- stems removed & coarsely chopped
1 tbsp. butter
1 tbsp. flour
1/2 cup milk
1/2 cup grated cheddar cheese -- [I used a grated Mexican mix; pepper jack etc)
6 corn tortilla
1/2 cup 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.
Serves 6
Description:
"4 pts; old pts, NOT PtsPlus"
Cuisine:
"TexMex"
Source:
"Marquita Farms"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 187 Calories; 11g Fat (51.4% calories from fat); 6g Protein; 18g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1325
