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)
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.