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Preheat oven to 325 F.
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2
1.
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Take the diced potatoes and place them in a large pot filled with water.
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Boil the potatoes until they are soft, about 15 to 20 minutes and then drain and set aside.
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2.
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Take the kale leaves off the stem and rinse to make sure they are clean.
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Chop the kale and set aside.
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3.
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Take a large saute pan and drizzle with the olive oil.
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Heat on medium high heat.
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Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes.
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Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down.
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Add the diced potatoes and stir until evenly distributed.
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Season with salt, pepper, cumin, and chili powder.
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Add the diced jalapeno peppers.
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Cook with all ingredients for about 7 to 10 minutes.
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Remove from heat.
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4.
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Now that the enchilada filling is cooked, take a whole wheat tortilla and take about 2/3 cups of filling and spread it down the middle of the tortilla.
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Then roll it up and place it inside a large rectangular (9x13) dish, seam side down.
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Repeat process until all filling is completely gone.
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Should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).
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5.
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In a medium bowl, pour in both cans of enchilada sauce along with the can of green chilies; stir and pour evenly over the enchiladas.
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Place inside the oven and bake for 10 minutes.
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Remove dish from oven, garnish with chopped cilantro, and serve.
