In a large fry pan saute the onions, jalapeño, zucchini, and swiss chard in a little canola oil over medium heat for about 10 minutes until soft. Let cool a bit.
In a medium fry pan, heat 1/3 - 1/2 a cup of canola oil. Fry each tortilla for about 5 seconds on each side till just soft. Place on a paper towel and soak up the extra grease.
Pour a little enchilada sauce in a small bowl. Working in an assembly line, dip each tortilla in the sauce, just enough to coat. Place them in a large baking dish and stuff with the vegetable mixture and a sprinkle of cheese. Roll them up and top with the remaining cheese and sauce.
Bake at 400 degrees for 25 minutes. Let rest for 5 minutes before eating.