In a large skillet, warm two tablespoons olive oil over medium heat. Add the shallot and cook for a few minutes, until translucent. Add the mushrooms, garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1/2 teaspoon salt. Stir together and cook for about 7 minutes, until the mushrooms soften and begin to release their juices. Add the chard, one cup at a time, and cook until all of it has wilted down. Remove the skillet from the heat and set aside to cool.

Preheat the oven to 350F then spread 1/2 cup of the salsa along the bottom of an 8 x 12" casserole dish. Spoon 1/2 cup of the mushroom filling into each tortilla then roll it up and place it, seam side down, in the casserole dish. Repeat for the rest of the tortillas then spread the remaining salsa on top. Bake in the oven for 15-20 minutes, until heated through.

Meanwhile make the cilantro sunflower crema by combining all of the ingredients in a high-speed blender and blending until smooth. Add more water if needed to thin. Transfer half of the crema to a plastic baggie then cut off a small piece of one corner.

When the enchiladas are done, pipe the crema on top in a diagonal direction. Garnish with chopped cilantro, avocado, and /or sliced radishes. Serve warm with extra crema on the side and enjoy!