Use leftover turkey in this mildly spiced enchilada recipe stuffed with chard.
Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with non-stick spray and set aside.
Place the Rainbow 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, 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.