12small corn tortillas(look for simple ingredients--only corn, lime and water is preferable)
Preheat oven to 350 degrees. Have a 9 x 13 baking dish ready.
In a large skillet, water saute the onion until it is transparent. Add the kale and garlic, tossing until kale has softened. Remove from heat and set aside.
Pour enough enchilada sauce into the 9 x 13 baking dish just to cover the bottom.
In each tortilla, place the kale, onion and garlic mixture. Sprinkle cheese over the top. Roll and place seam side down in the baking dish. Repeat until you have 12 enchiladas. You will use approximately 2/3 of the cheese filling the enchiladas.
Pour remaining enchilada sauce over the top of the enchiladas.
Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes.
After 20 minutes, remove the foil. Return to oven and bake for an additional 15 minutes.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.