Oven-baked chicken enchiladas

Ingredients:

• 1.5 cups frozen chopped kale
• 2 tablespoons of vegetable oil
• 1 tsp ground cumin
• 1 1/2 cups shredded grilled chicken, skin removed (about 170 g)
• 1 bunch green onions, chopped
• 1 and 3/4 cups grated Monterey Jack cheese (about 200 g)
• 1 jar (450 g) tomatillo salsa
• 0.5 cups heavy cream
• 8 corn tortillas
• 1 avocado, diced
• Fresh cilantro and sour cream, for serving

Preparation:

1. Preheat oven to grill mode.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cabbage and cumin and cook until heated through, 2-3 minutes. Transfer to a bowl (do not wash the skillet).
3. Add the chicken, half of the green onions, and 3/4 cup of cheese to the same bowl. Season with salt and pepper and toss to combine.
4. Wipe out the skillet and add the remaining 1 tablespoon of vegetable oil. Add the salsa, heavy cream, and 1/2 cup of water, reduce the heat to medium, and bring to a boil. Briefly dip the tortillas in the sauce and place them on a baking sheet.
5. Divide the chicken filling evenly between the tortillas and roll into tubes.
6. Pour 1/2 cup of sauce from the skillet; arrange the enchiladas, seam-side down, in the skillet. Drizzle with the remaining sauce.
7. Broil in the oven until the enchiladas are crisp and lightly browned, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbly, about 1 minute.
8. Sprinkle with remaining green onions, avocado pieces, cilantro and drizzle with sour cream.