How To make Chard Enchiladas
2 tb Canola oil
2 Garlic cloves
;peeled and chopped 1 Onion, peeled and chopped
4 c Chard, coarsely chopped*
1 tb Butter
1 tb Flour
1/2 c Milk
1/2 c Cheddar cheese, grated
6 Corn tortillas
1/2 c Hot salsa
*Chard can be mixed with spinach and kale and other in-season greens. 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. Posted by Cathy Harned.
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Stuffed Swiss Chard Rolls Full Video
Notes and Links
Cut off the stem......................................................................0:20
Place in boiling water..............................................................1:00
Remove leaf.............................................................................1:30
2nd leaf.....................................................................................2:00
3rd leaf......................................................................................2:57
4th leaf......................................................................................4:04
Dry the leave.............................................................................5:16
Add stuffing..............................................................................5:33
.....Spicy Potatoes Masala...
.....Toasting Cashews...
Rolling the leaf..........................................................................6:08
Quinoa bed................................................................................6:32
.....Red Quinoa Video.....
Add Tahini sauce......................................................................6:54
...Tahini Sauce Video....
Danielle Bussone author of Time For Change: Whole Food For Whole Health! ( shows us how to prepare Swiss Chard Rolls stuffed with spicy potatoes masala.
Get the complete recipe with instructions and measurements at:
Making Gaz Oakley's Chard Enchiladas Oil-Free
A few weeks ago I got swiss chard in my local CSA produce. I had just watched the latest video by the one and only Avant Garde Vegan, @gazoakleychef, where he made chard enchiladas and I knew I had to try it out! I made a few tweaks so the recipe would fit into my oil-free lifestyle, plus I didn't have all the exact ingredients on hand. Watch the video to see how it turned out!
Be sure to check out Gaz's original video:
And get his full recipe here:
My oil-free version:
Check out the taco bowl recipes in this video to see the cheesy sauce I used this time:
Another cheese sauce, one of my favorites:
0:00 Intro
0:59 Prepping the Veggies
2:15 Cooking the Sauce and Filling
4:31 Putting it All Together
7:08 Taste Test
8:18 Outro
3 EASY Freezer Meals | How To Freeze Enchiladas | Simply Mamá Cooks
Today I am cooking at home and making 3 recipes for an easy freezer meal prep. This will help me save time cooking lunch and dinner during the week for my family.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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_______________________________
0:00 Intro
1:38 Slow Cooker BBQ Brisket
8:46 Instant Pot Baby Lima Beans
15:01 How To Prep Enchiladas For Freezer
_______________________________
INGREDIENTS FOR BBQ Chopped Beef
3 lbs (1.36 kg) beef brisket flat (or chuck roast)
1 package beef onion soup mix
1/4 packed cup dark brown sugar
2 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp lemon pepper
3/4 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
4.5 qt slow cooker
BABY LIMA BEANS SOUP
1 lb (454 g) dry baby lima beans (rinsed)
1 3/4 lb (793 g) smoked turkey legs
1 bunch of rainbow chard (optional)
1/2 small onion (diced)
1/2 large bell pepper (diced)
1 large celery stick (diced)
3 cloves garlic (minced)
1 dried bay leaf
1 tsp dried oregano
1 tsp dried thyme
1/2 Tbsp light brown sugar
1 Tbsp chicken bouillon powder
2 tsp Creole seasoning
1/4 tsp black pepper (I forgot this in the video)
8 cups water
⭐️ TEX MEX ENCHILADAS RECIPE
⭐️ JALAPENO CHEDDAR CORNBREAD
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EASY FREEZER PREP MEALS
DINNER MEAL PREP FOR FAMILY
How To Freezer Prep Enchiladas