Enchiladas With Swiss Cheese And Kale

• 4 corn tortillas
• 1/2 c. finely chopped kale
• 2 scallions, minced
• 1/2 c. shredded Swiss cheese
• 2 tsp. olive oil
• 1/2 c. tomato sauce or puree
• grated Swiss cheese
• minced fresh parsley

1. Lay out tortillas; sprinkle each with 1/4 of kale, scallions and cheese.
2. Roll up each tortilla and press in filling with back of spoon.
3. Pour oil into preheated cast-iron skillet or into nonstick skillet over medium-high heat.
4. When oil is hot, place enchiladas seam side down in skillet.
5. Pour tomato sauce over enchiladas and bring to boil.
6. Reduce heat and simmer for about 5 minutes, basting frequently.
7. Place enchiladas on serving platter and square off insides with spatula.
8. Sprinkle with cheese and parsley.
9. Serve hot.
10. Makes 4 servings.

corn tortillas, kale, scallions, swiss cheese, olive oil, tomato sauce, swiss cheese, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401304 (may not work)