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["Preheat oven to 425 degrees F and line rimmed baking sheet with foil or parchment paper.", "n a small bowl, mix chill powder with cumin and rub chicken breasts with the mixture. Place in a single layer on prepared baking sheet along with poblanos (3 green bell peppers + 2 jalapenos). Bake uncovered for 35 minutes.", "Remove from the oven, transfer chicken to a medium bowl and peppers to another bowl that you can cover tightly with a lid. Let peppers sit covered and chicken to cool down for 15 minutes.", "in the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 ""tortillas"". Set aside.", "In a medium bowl, mix together Enchilada Sauce Ingredients. Spread 1 cup sauce on the bottom of 8"" x 11"" baking dish. Set aside.", "Remove the stem, seeds (leave some in, they are not very hot) and skin from poblanos (3 green bell peppers + 2 jalapenos). Some skin left on is fine. Cut or rip with your hands into wide strips and set aside in a bowl. Shred cooled down chicken using 2 forks and mix with 1 + 1/2 cup Enchilada Sauce.", "To roll enchiladas: Place one ""tortilla"" at a time on a flat surface and fold in half lengthwise. Fill with 1/4 cup chicken mixture and top with 1 - 2 poblano strips + 1 tbsp cheese and roll. Place into previously prepared baking dish and repeat this step with remaining enchiladas.", "Top evenly rolled enchiladas with remaining Enchilada Sauce and 1/2 cup cheese. Bake for 10 mins. Remove from the oven, cover with foil and let stand for 10 minutes. Serve hot with avocado and cilantro if desired."]
