Veggie Enchiladas - Kidney Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 medium cloves garlic, peeled and minced
• ½ pound tomatillos, husks removed, cut into 1-inch chunks
• 2 regular (28 grams) jalapeño chiles, seeded and roughly chopped
• 1 teaspoon sugar
• ¼ teaspoon ground cumin
• ½ cup water
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon ground cumin
• ½ small green pepper, chopped
• 1 small (60 grams) summer squash, chopped
• 1 (4-ounce) can green ‘Hatch’ chilies
• 3 cups Swiss chard, stems removed, leaves cut into ribbons
• 8 (6-inch) corn tortillas
• ⅔ cup Monterey Jack cheese, grated