Ingreadient

• 1 tablespoon extra-virgin olive oil
• 8 cups chopped kale
• ¼ cup water
• 2 cups shredded or diced cooked chicken
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (10 ounce) can red enchilada sauce (1 1/4 cups)
• ¼ cup sour cream
• 2-3 tablespoons minced chipotles in adobo
• 12 corn tortillas
• ¾ cup diced white onion, divided
• 1 ½ cups shredded mexican-style cheese blend, divided