Chicken Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 large jalapeño, seeded and chopped
• 1 large garlic clove, chopped
• One 15-ounce can chopped tomatoes
• 5 ounces kale, trimmed and chopped (about 5 cups)
• 2 skinless, boneless, free-range organic chicken breasts (about 12 ounces), cooked and thinly sliced
• 1/2 teaspoon dried oregano
• 8 small (6-inch) soft corn tortillas
• 1/4 cup sour cream or full-fat yoghurt or creme fraiche
• 2 cups grated mozzarella cheese (organic if possible)
• 1/2 cup jarred salsa verde, optional

Procedure

1. Preheat the oven to 400˚F.
2. Heat a large skillet over medium-high heat. Add the olive oil, then add the onion, jalapeño, and garlic.
3. Cook for 5 to 7 minutes, stirring occasionally, until the onion begins to soften but not brown.
4. Remove from the heat and add the tomatoes along with their juices, the kale, chicken, and oregano.
5. Stir until the tomato juices coat the chicken and kale.
6. Set out an 8 x 12-inch baking dish.
7. Wrap 1/2 cup of the chicken mixture in each tortilla and lay the tortillas seam side down in the baking dish.
8. Spoon the sour cream over the tops of the tortillas and sprinkle with the cheese. Bake uncovered for 10 to 15 minutes, until the cheese begins to brown and the filling is warm. Serve immediately with salsa verde if desired