Adapted from The Book of Kale
If you don’t have time to make the full enchiladas, simply use ingredients to make burritos or tacos.
2 T. vegetable oil
½ c. finely chopped onion
2 cloves garlic, chopped
1 t. ground cumin
1 sweet pepper, diced
3 c. kale leaves in chiffonade (very thinly sliced)
1/3 c. green chile sauce
3 T. corn flour
1 c. soft white cheese, in bits (or grated cheese of choice)
1 c. cooked chicken, chopped
12 large corn tortillas
Oil for frying
Grated cheese for topping
Fresh cilantro and tomatoes, chopped, for topping
Prepare filling in medium-large skillet. Saute onion, garlic and cumin in oil. Add the peppers, stir fry 3-4 minutes. Add kale and continue to cook and stir for 5 minutes. If the pan becomes dry, add a little water. Add green chile sauce, corn flour, and chicken. Combine and set aside.
Preheat oven to 375. Fry tortillas in medium-hot oil briefly until softened, about 20 seconds on each side (this step is optional). Place good-sized spoonful of filling and enchilada sauce in tortillas, and roll. Place seam-side down, side by side, in a greased overproof casserole. If there is filing left over, tuck it in around the sides of the rolled tortillas or roll a few more. Pour the rest of the sauce on top. Bake 10 minutes, remove from oven and sprinkle the top with cheese. Bake another 10 minutes until filling is bubbly and cheese is melted. Let stand about 10 minutes before dishing out; garnish with cilantro and serve with sour cream if desired.