Ingredients

• 2 cups Organic Masa Harina
• 1/2 tsp Sea Salt
• 1-1/2 to 2 cups Hot Water
• 1/4 cup Canola Oil for frying

• 2 Tbsp Canola Oil
• 1 cup Chopped Onion
• 3 cloves Garlic minced
• 1 tsp Salt
• 3 cups chopped Kale about 5 oz
• 1/2 cup Nancy’s Organic Sour Cream

• 1-1/2 cups prepared Black Turtle Beans premade or recipe below
• 1 cup Green Chili strips premade or recipe below
• 3 cups Enchilada Red Sauce premade or recipe below
• 1/2 cup Nancy’s Organic Sour Cream
• 1/2 cup shredded Monterey Jack Cheese
• 1/4 cup chopped fresh Cilantro

Instructions

1. Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
2. While masa rests, prepare creamy kale. Heat oil over medium heat in a large saucepan. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add salt and kale and cook, stirring often, until kale is wilted, about 5 minutes. Remove from heat and stir in sour cream.
3. To prepare tortillas, preheat a griddle or flat-bottomed pan to high heat. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute.
4. To assemble enchiladas, place enchilada sauce in a wide-bottomed pan and heat gently over low heat. Meanwhile, heat 1/4 cup canola oil in a second pan over medium-high heat. Set out an 8 x 10-inch baking dish and preheat oven to 350°F.
5. Working with one tortilla at a time, place tortilla in hot oil and fry for about 1 minute. Carefully remove the tortilla from the hot oil and dip it in the warmed enchilada sauce. Transfer the tortilla to the baking dish and fill with about 2 tablespoons each of black beans and creamy kale, plus 1-2 chili strips. Gently roll up the enchilada and move towards the short edge of the baking dish. Continue with the remaining tortillas.
6. Pour the remaining sauce over the enchiladas and top with sour cream and shredded cheese. Bake until bubbling, about 30 minutes. Remove from oven and let cool slightly, garnishing with chopped cilantro.