Iron Chef Enchiladas

I often find myself being a sort of iron chef with the secret ingredient "CSA Share". I try to rarely buy extra produce because I have plenty with what I get from my CSA.

Since we're still in the midst of winter, the shares have been consisting of mostly greens and root vegetables. I tend to chop up greens and add them to almost everything.

Here's a twist on cheese enchiladas. I took one bunch of greens and chopped it up and put inside the enchiladas along with some corn and chopped green chiles that had been frozen back when I had more than I knew what to do with. I topped it with homemade enchilada sauce and pepper jack cheese and backed at 375 for 45 minutes.