4poblano or bell peppersdiced into 1/2-inch squares
2bunches of kale or spinachI used a mixture of the two, coarsely chopped (if you're using kale, make sure to cut the stems out)
3-4cupsshredded BBQ chickenlinked below is the recipe I use
6flour tortillassliced into 1-strips
2 10 ozcans red enchilada sauce
3cupsshredded cheeseI used cheddar and Monterey Jack
Preheat oven to 400 degrees.
Spread the diced peppers on a baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper and roast for 20-30 minutes, until some of the edges are brown. Reduce heat to 375 degrees.
Meanwhile, heat up 1 tablespoon of olive oil in a large skillet. When hot, add kale, stir to coat with oil, and then cover and let steam for about 3 minutes. If you're using spinach too, add it at the end of the three minutes and let it all steam about 1 minute more, until it's bright green and wilted.
In a 9x13 pan, spread a thin layer of enchilada sauce. Arrange two of the sliced tortillas over it. Spread half of the shredded chicken over it, then half of the kale/spinach, and then half of your peppers.
Cover with 1 cup of shredded cheese, then 1/3 of the remaining enchilada sauce (about 1 cup).
Arrange another two tortillas over this, then do the other half of the chicken, kale/spinach, and peppers. Sprinkle on another cup of cheese and enchilada sauce.
Finish with the last two tortillas, the remaining tortilla sauce, and the last cup of cheese.
Bake for 25 minutes, covered with foil, then remove foil and cook 10 minutes more, until the cheese on top is bubbling and slightly brown.