Enchilada Bake with Green Sauce

I like to make enchiladas casserole style. You get all of the great flavor of enchiladas without the extra effort of dipping the tortillas in sauce and rolling each one. As with a lot of my recipes, this one has many different variations. In this particular recipe I used green sauce instead of the normal red sauce. It is also a vegetarian version but you could easily add chicken. It's loaded with lots of good stuff-corn, pinto beans, brown rice, and kale! It's a great way to use up leftover brown rice. Very filling and very delicious!

Enchilada Bake with Green Sauce

8 small flour tortillas, torn into quarters
1 can green enchilada sauce
1-2 cups cooked brown rice
1 Tbsp. olive oil
5-6 large leaves of kale, finely chopped (remove center stems as they are more tough)
1 cup frozen corn
1/2 onion, chopped
1 can pinto beans, rinsed and drained (or you could use black beans)
1 can cream of chicken soup (Or you could make white sauce: 1 T. butter, 2 T. flour, 1 c. milk, 1 chicken bouillon cube if desired)
1/2-1 soup can of water or milk (depending on how much rice and salsa you use and what consistency you like)
1/2-1 cup salsa
1/4 tsp. cumin
salt and pepper

1) In a skillet, sauté onion and kale in olive oil. Add corn and cook until no longer frozen.

2) In a large mixing bowl combine beans, rice, soup, water/milk, salsa, and seasonings. Add the corn and kale mixture.

3) Spray a 9x13 baking dish with cooking spray. Line pan with 4 tortillas that have been torn into 4 pieces each. Put filling on top of this layer. Put remaining 4 quartered tortillas on top. Pour green sauce over the top. Could sprinkle cheese over the top if desired. Cover with foil and bake in a 375 degree oven for 20 min. Uncover and bake 10 additional minutes. Serve with sour cream if desired.