Sadly I did not get a picture of this. I made a green enchilada sauce of five Anaheim peppers and two poblano peppers, roasted, peeled and chopped, and a cup of chopped onion, all sauteed with a little oil and some garlic. The exact number and type of peppers are up to you; this makes about enough for eight enchiladas. Add to that 1/2 cup chopped tomato (canned okay), 1 1/2 cups water or broth, and simmer till little liquid is left. Salt to taste. Then thicken by adding a teaspoon oil mixed with a teaspoon flour (microwaved for 30 seconds to act like roux), and simmer a little longer. That's the sauce. For the filling I chopped chard into approx. 1" pieces and cut pre-sliced mushrooms slightly smaller; amount depends on how many enchiladas you want to make. I sauteed these veggies with a little salt till about half done. Taste your sauce to see how picante it is and decide how much you want to use. Mine seemed fairly hot by itself but worked great with the veggie filling. Put some sauce in the bottom of your baking dish. Roll warm corn tortillas around the mushroom-chard filling and lay on top of sauce. If you like, stir chopped cilantro into your sauce or sprinkle it on after you put the sauce on the enchiladas. Grate cheese on top of all and bake about 15 minutes at 350. This is just to heat it as the ingredients are cooked already. Enjoy with extra tortillas and rice, beans, salad, or whatever you prefer!