Recipe of the Week: 

The following recipe for Spring Greens Enchiladas is from SurvivalBlog reader Kurt W.

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2-3 garlic cloves, chopped
• 4-6 cups of chopped greens, any variety (spinach, chard, mustard greens, turnip greens, etc.)
• 1 Tablespoon butter
• 1 Tablespoon flour
• 1/2 cup milk
• 1 1/2 cups shredded cheese (cheddar, pepperjack, or Monterey jack.)
• 6 flour tortillas
• 15 oz jar (or about 2 cups) of salsa

Directions

1. Preheat oven to 375°F. Lightly grease a casserole dish and set it aside.
2. Heat oil in a large skillet over medium heat. Saute onion with a pinch of salt for 3-5 minutes until translucent. Add garlic and cook for another minute until fragrant. Add chopped greens with another pinch of salt and a bit of black pepper. Stir to coat. Cook until greens are cooked do
3. Meanwhile, in a small saucepan, melt butter over medium-low heat.
4. Stir in the flour.
5. Add milk and then slowly add the shredded cheese, whisking frequently until you have a thick sauce.
6. Stir cheese sauce into the greens.
7. Divide the mixture between the tortillas, roll, and place them into prepared casserole dish.
8. Spread salsa of your choice over the enchiladas.
9. Bake for 25 minutes.

—

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!