- two large sweet onions
- 2 tablespoons bacon grease
- 1 bunch red chard and 1 bunch beet greens
- 2 cloves of garlic
- frozen corn
- cumin and mexican oregano; salt and pepper
- enchilada sauce (El Pato)
- 8 corn tortillas
Measure two tablespoons of bacon grease into a large skillet. Add onions. Caramelize Add seasonings.
Add greens. Saute until tender. Add frozen corn.
Soften tortillas in the microwave. Fill them with the greens, onion, and corn. Roll and place tortillas seam side down in a casserole dish. Spoon enchilada sauce over the filled tortillas.
Crumble feta over the enchiladas. Bake in a 375 degree oven until they are done–melty and gooey and heated all the way through.
Adapted from this recipe.