These enchiladas area great way to take advantage of rotisserie chicken for weeknight dinners. If you want to make the enchilada sauce from scratch, select the gluten-free option since it's hard to find options that are not made in environments without wheat. It'll take you about 25 add'l minute for the GF version
Heat a skillet over medium-high heat. Add 2 tsp. (10 ml) oil and then chard stems to heated oil with some salt. Saute until softened, ~3 minutes. Add in leaves, as much as can fit into the pan with a dash of salt. Add more as room as made. Remove from heat
Microwave tortillas in a damp paper towel for ~30 seconds to soften them up
Scoop chard, chicken, and a bit of sauce into tortilla. Roll up and place seam side down into a rectangular baking pan. Continue until you've run out of ingredients. Cover in remainder of sauce and then with cheese. Bake for 25 minutes