Let's make some enchilada filling and prep the chard leaves for rolling.
• 6 large Chard leaves, stemmed and halved vertically (Chard stems and any damaged leaves, finely diced)
• 1 large onion, finely diced
• 2 med. carrots, finely diced
• 1 hatch chile pepper, finely diced
• 1 large shallot, finely diced
• 4 cloves of garlic, finely diced
• 1 lb. lean ground turkey
• 1 cup cooked rice
• 1 egg, beaten
• 2 tsp ground cumin
• 2 tsp Aleppo
• 1 Tbls fresh oregano and thyme chopped
• 1 cup shredded cheese
• Kosher salt and black pepper
• 2 Tbls EV olive oil
For the Enchilada Sauce:
• ¼ cup white wine
• 1 cup beef broth
• 1 - 7 3/4 oz. can El Pato tomato sauce (The yellow can)
• 1 - 15 oz. can tomato sauce
• salt and pepper
Preheat oven to 350°
Bring a pot of salted water to a boil. Place chard leaves in boiling water for 10-15 seconds. Remove to an ice bath to cool. Gently remove chard leaves from cold water and place on a sheet pan lined with paper towels, and pat dry. Reserve until ready to roll.
In a large skillet heat olive oil over med-high heat. Add the onions, carrots and hatch peppers and cook 2 - 3 min. Add the shallots, garlic, chard stems and diced leaves to the pan and continue to cook for 2 min., stirring often. Add the cumin and aleppo with ½ tsp salt and pepper to the vegetables and cook an additional 2 min, stirring frequently to toast spices. Vegetable mix should be just tender and fragrant. Remove to plate and let cool completely while you prepare the sauce.
Return the pan to the heat and add the wine to deglaze, scraping up any brown bits that may be stuck to the pan. Bring wine to a simmer and reduce by half. Slowly add the beef broth and tomato sauces, stirring to combine. Bring sauce to a boil and reduce to a simmer. Simmer for 5 - 8 min., just enough to thicken a little, and season to taste with salt and pepper.
In a large bowl combine the turkey, cooled vegetables, chopped herbs, rice, egg and ½ cup of cheese. Mix well and set aside.
Lay a single chard leaf on a clean surface and using a small cookie scoop, add 1 Tbls of meat mix, about ⅓ up from the end facing you. Roll the end of the leaf over the meat and continue to roll the leaf up, tucking in the sides, (like a burrito or cabbage roll). Continue with the rest of the leaves and meat mix.
Lightly butter a baking dish and ladle some of the sauce on the bottom, (about 1/3 cup. Lay the rolls, seam side down into the dish and ladle over more sauce (reserving some), and top with remaining ½ cup cheese. Bake in oven 30 - 40 min. Sauce should be bubbly, with melted cheese and the center of the rolls should read 165° when tested with a thermometer.
Let rest 5 min. and serve over some rice. Enjoy!