Enchiladas With Swiss Cheese And Kale - cooking recipe

Ingredients

4 corn tortillas
1/2 c. finely chopped kale
2 scallions, minced
1/2 c. shredded Swiss cheese
2 tsp. olive oil
1/2 c. tomato sauce or puree
grated Swiss cheese
minced fresh parsley

Preparation

Lay out tortillas; sprinkle each with 1/4 of kale, scallions and cheese.
Roll up each tortilla and press in filling with back of spoon.
Pour oil into preheated cast-iron skillet or into nonstick skillet over medium-high heat.
When oil is hot, place enchiladas seam side down in skillet.
Pour tomato sauce over enchiladas and bring to boil.
Reduce heat and simmer for about 5 minutes, basting frequently.
Place enchiladas on serving platter and square off insides with spatula.
Sprinkle with cheese and parsley.
Serve hot.
Makes 4 servings.