Here’s how I made the enchiladas. This is a pretty basic recipe and you can change it up to suit what people want. You could substitute shredded chicken for the chard, but I would add a pinch more cumin and chili powder for flavor and some more cheese. You could make your own sauce if you have a recipe you like. The enchiladas could be lightened by using the least cheese listed and using 4 oz light cream cheese. You could also skip the step of frying tortillas and simply dip them in sauce and roll them up. They should be pretty low in calories.
2-3 tsp olive oil
1 large mild onion, chopped
1 small can diced green chilies or ½ Anaheim or pasilla pepper, minced
1-2 cloves garlic
1-1 ½ tsp cumin
½ -1 tsp. garlic powder, cayenne chili or chili powder, salt,
One large bunch or more Swiss chard, washed, large stem removed, chopped
6 oz cream cheese or light cream cheese
2/3 cup sharp cheddar ( you may use more)
Around 14 or more corn tortillas
vegetable or canola oil to fry tortillas
One can of enchilada sauce, mild or medium if you want it spicy
½ cup shredded cheese to top, sharp cheddar is a good choice
On medium-low heat in large skillet, heat oil and add chopped onion and chilies. Sauté til soft and starting to turn a bit golden.