INGREDIENTS
1 bunch
chard
2 tbsp
grapeseed oil
1 medium
onion
1
cloves garlic
1
jalapeño chile
1/4 cup
cilantro leaves
1/2 tsp
tablespoons oregano
1 tbsp
red wine vinegar
1/4 tsp
salt
12
corn tortillas
1 serving
from a refillable pump oil sprayer
1 bunch
green onions
1/2 cup
olives
8 oz
feta cheese
2 cups
enchilada sauce