Bring a large pot of water to a boil and prepare an ice bath (add ice and water to a large mixing bowl).

Cut the stems off your chard leaves, dice them and set them aside. We will be cooking these with the filling.

Blanch each leaf for 1-2 seconds in the boiling water and place into the ice bath. Blanching the leaves helps to make them easier to roll.

Next, make the enchilada sauce. Add the diced tomatoes, tomato sauce, chipotle chilies with some of the chipotle sauce, and 1 garlic clove to a food processor or blender. Pulse until smooth. Add salt and pepper to taste and set aside.

Preheat oven to 350F

Add 1 tablespoon olive oil to a large saucepan over medium heat.

Add the onions, jalapenos, and 2 cloves garlic. Let cook for about 2-3 minutes or until softened.

Add the ground beef next, using the back of a wooden spoon to break it up and brown.

Once the meat has cooked through, add in the diced chard stems, and the spices - paprika, cumin, oregano, cayenne, and about 1 teaspoon of salt. Stir to combine.

Next, add in about 4 tablespoons of the sauce you had set aside and combine well. Cook for about 5-7 minutes and then remove from heat.

Add 3-4 tablespoons of your sauce to the bottom of a baking dish (we used an 8.5" by 11" dish) to prevent sticking.

Add a few spoonfuls (amount will vary depending on the size of your leaves) of filling to the center of your chard leaf. Fold in the sides and gently roll up, like a burrito. Place into baking dish. Continue until you have used all of your leaves.

Pour remaining sauce over the top and bake at 350F for about 10 minutes.

Remove enchiladas from the oven and top with your cotija cheese or queso fresco and bake for another 10 minutes.

Top with fresh cilantro and any other of your favorite toppings such as sour cream, avocado, and sliced jalapenos!