Turkey and Kale Enchiladas

Prep and Cook

• 1
  Pre-heat the oven to 400°F.
• 2
  Combine the turkey, cumin and chili powder in a skillet set over medium-high heat and cook until the meat is no longer pink. Add 3½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
• 3
  Add the corn, 1 cup of cheese and the chilies; mix well.
• 4
  Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
• 5
  Combine the light cream, sour cream and salsa; mix well.
• 6
  Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
• 7
  Remove the foil and bake uncovered for another 15 minutes. Serve hot with sour cream and salsa on the side if desired.