Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with non-stick spray and set aside.
Place the chard straight from the bag into a microwave-safe container with a lid (vented) and micro cook on high for about 4 minutes, stirring at the halfway point for even cooking. Remove from microwave oven and place chard in colander to cool and drain (in case any water accumulated during cooking). When chard is cool enough to handle, mass it on a cutting board and chop it a bit more finely.
In a large bowl, mix chard, turkey, cheese, onions, 3/4 cup sour cream, green chiles and cilantro. Stir to combine well. Spoon 1/8 of this mixture into each tortilla and roll up. Arrange enchiladas in prepared baking dish; they will fit exactly. In the same mixing bowl (no need to wash it first), stir together the whole bottle of green taco sauce and remaining sour cream (about 3 tablespoons). Spread sauce evenly over enchiladas.
Bake, uncovered, for 45 minutes. Remove from oven and let rest 5 minutes before serving.
Per Serving: 391 Calories; 17g Fat (37.2% calories from fat); 29g Protein; 34g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 881mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
This is a perfect recipe to use up leftover holiday turkey, and allows you to sneak a vegetable into the main dish without anyone really thinking too much about it.
Spice alert: This makes a relatively mild enchilada. For those who prefer a hotter version, substitute Pepper Jack cheese instead of regular Jack, use a hotter version of canned green chiles, add a few squirts of hot sauce to the filling and/or to the sauce and pass additional hot sauce at the table.