1 small onion, chopped fine
1/2 jalapeno or to taste, chopped fine (optional)
1 clove garlic, crushed
1 bunch of chard, chopped, including leaves and stems (about 4 cups or so)
1 cup frozen corn
2 TBSP flour
1 cup 1% milk
2 cups shredded Mexican cheese blend
1-16oz can salsa-style refried beans
12 oz enchilada sauce
1/4 cup low-fat sour cream
12 whole wheat tortillas
In saucepan sprayed with cooking spray, sautee onions and jalapeno over medium-high heat until onions are soft. Add garlic and continue cooking for one minute more. Add corn and chard and continue cooking until chard is wilted and a bit soft, but not mushy. While that is cooking, whisk together the flour, salt, and milk. When chard is done, pour milk mixture into saucepan and stir until slightly thickened. Add beans and continue stirring until hot. Add cheese and stir until melted. Remove saucepan from heat.
Whisk together enchilada sauce and sour cream in shallow pan. Coat each tortilla in sauce on each side. Put 1/3 cup cheese/chard mixture in each tortilla and roll up. Place enchiladas in jellyroll pan with no space between them. Pour extra sauce over enchiladas, leaving both ends of each enchilada unsauced. Bake in preheated 375 degree oven for about 15 minutes or until ends of enchiladas are golden brown.