1 bunch Swiss chard, stems removed, whole leaves blanched for 10 seconds in salted water, drained, and dried on paper towels
3/4 cup shredded roast chicken
1 cup shredded Mexican cheese blend
One 15-ounce can green enchilada sauce
1/4 cup crema or sour cream
Fresh cilantro leaves, for garnish
Preheat the oven to 400°F.
Lay a blanched Swiss chard leaf down flat on your work surface. Add 2 tablespoons of shredded chicken and 2 tablespoons shredded cheese. Roll the leaf up to enclose the filling and place the roll in a 9 x 9-inch baking dish. Repeat until the dish is full; there should be about 6 rolls.
Pour the enchilada sauce over the Swiss chard rolls and top with the remaining shredded cheese. Bake until the cheese is melty and bubbly, about 15 minutes. To serve, drizzle crema or sour cream over the top and sprinkle with cilantro. Enjoy!