Name: Recipe: Chicken and Kale Enchilada Casserole
Ingredients: 1/2 pound Kale, rinsed well and drained; 2 garlic cloves, minced; 1 tablespoon olive oil; 1/2 pound chicken, cooked and chopped; vegetable oil for frying the tortillas; 6 whole wheat tortillas {I used Mission Artisan tortillas}; 16 oz can Italian seasoned; diced tomatoes, pureed; 1 cup grated Monterey Jack (about 6 ounces)

Ingredients

Scale

1/2 pound Kale, rinsed well and drained
2 garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken, cooked and chopped
vegetable oil for frying the tortillas
6 whole wheat tortillas {I used Mission Artisan tortillas}
16 oz can Italian seasoned
diced tomatoes, pureed
1 cup grated Monterey Jack (about 6 ounces)

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Instructions

Over medium heat, saute the kale in olive oil for about a minute. Add the minced garlic and cook until the kale has wilted {about 1 more minute}

Grease a baking dish with olive oil and pour just enough tomato sauce to coat the bottom of the dish. Cover with a single layer of tortillas. Add 1/3 of kale, chicken, a little tomato sauce and sprinkle with cheese.

Repeat: Cover with a single layer of tortillas. Add 1/3 of kale, chicken, a little tomato sauce and sprinkle with cheese, two more times for a total of 3 layers. Add the remaining cheese to the top and bake, covered at 350 degrees for 20 minutes.

Remove cover and bake 5 more minutes or until the cheese has slightly browned and is bubbling.

Cool slightly and serve with a side of Spanish rice or a small salad.