White Bean Enchiladas

In a small saucepan over medium heat, saute the onion and garlic in the butter until just softened. Remove from heat and combine with the beans and sour cream and mash until sort of smooth. Stir in half of the cheese, the salt, cumin, parsley and Swiss chard. Set aside.

In a medium saucepan, heat 3/4 cup of the salsa and the water. Stir until smooth and warm. Remove from heat. Dip each tortilla into the salsa mixture, just to wet each side. Place them on a plate and set aside.

Place about 1/4 cup of filling mixture down the center of each tortilla. Roll up and place them side by side in a well greased 9×13-inch baking dish. Top with the remaining salsa (and any of the chunks left from your salsa-dipping mixture) and the remaining cheese. Bake at 350F until bubbly, about 30 minutes.