Salsa Verde Enchiladas

1: Heat oil in pan over medium heat.

2: Add cumin and stir for 30 seconds.

3: Add garlic and onions and cook for two minutes.

4: Add kale, sweet potatoes, and jalapeños and cook until veggies are cooked through (about 7 minutes).

5: Add chicken and black beans and stir for 3 minutes.

6: Remove pan from heat and add salt, pepper to taste, 1/4 cup pepper jack cheese, 1/4 cup salsa verde and stir in well.

7: In a new pan, heat remaining olive oil.

8: Once oil is heated, place corn tortilla in oil for ten seconds then flip and let sit for another ten seconds.

9: Move tortillas to plate with paper towel and dab oil off.

10: In a 9x13 pan, add 1/4 cup salsa verde to bottom.

11: Fill tortillas with chicken mixture and wrap, placing fold side down in the pan.

12: Once all enchiladas are assembled, cover with 1/2 cup salsa verde.

13: Cover with foil and bake at 350 for 15 minutes.

14: Remove foil and sprinkle with remaining pepper jack and cotija cheese, bake for another 12 minutes.

15: Once finished, top with avocado, cilantro, and hot sauce.