Swiss Chard And Zucchini Enchiladas

• 12 Yellow Corn Tortillas
• 1 bunch Swiss Chard, chopped
• 2 Zucchini, chopped
• 1 Jalapeno, diced
• 1/2 Onion, chopped
• 2 cups Cheddar Cheese, grated
• 12 ounces Enchilada Sauce, (I love Trader Joe's)

1. In a large fry pan saute the onions, jalapeno, zucchini, and swiss chard in a little canola oil over medium heat for about 10 minutes until soft. Let cool a bit.
2. In a medium fry pan, heat 1/3 - 1/2 a cup of canola oil. Fry each tortilla for about 5 seconds on each side till just soft. Place on a paper towel and soak up the extra grease.
3. Pour a little enchilada sauce in a small bowl. Working in an assembly line, dip each tortilla in the sauce, just enough to coat. Place them in a large baking dish and stuff with the vegetable mixture and a sprinkle of cheese. Roll them up and top with the remaining cheese and sauce.
4. Bake at 400 degrees for 25 minutes. Let rest for 5 minutes before eating.

swiss chard, zucchini, onion, cheddar cheese, enchilada sauce

Taken from food52.com/recipes/22407-swiss-chard-and-zucchini-enchiladas (may not work)