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Heat the olive oil and add the onion, stirring occasionally until onions are tender. Add garlic and chard and stir well. Cover and simmer for about fifteen minutes, until greens are tender. Cool.
Pour picante sauce into a strainer to allow excess liquid to drain off. Allow to drain for about fifteen minutes.
Warm tortillas to soften them. Add equal parts of chard and roll up in tortillas. Spray an 8 by 8 inch pan with nonstick spray and place stuffed tortillas in the pan. Top with the strained picante sauce and then with cheese. Bake at 350 degrees for 20 minutes until cheese is melted and sauce is bubbling.
Article Type: Tip