Instructions

1. Preheat your oven broiler. Rub a Tablespoon of coconut oil on the poblano peppers and place on a baking sheet under the broiler. Turn them every few minutes, and broil until large, black blisters cover the outside.
2. Remove from the oven, place in a bowl, and cover with plastic wrap. Let them steam for 10 minutes or so until they're cool enough to handle. The peels should come right off. Discard the peels, stems, and seeds. Slice into strips or chunks, whichever you prefer. Set aside.
3. Set oven to 350 degrees F.
4. Prep the kale by bringing the remaining 2 Tablespoons of coconut oil to medium-high heat in a large, deep saute pan. Put all of the kale in the pan (Yes, it looks like a mountain. It will cook down considerably.)
5. Sprinkle with a pinch or two of salt, and, using tongs, toss them around for a minute or so. Cover the pan and steam for 5-8 minutes or until the kale wilts to about half its volume. Don't overcook it or it will lose its bright color and look weird. Remove from heat and set aside.
6. Gather the rest of the ingredients and set up your layering station. Put 1/2 cup of enchilada sauce into the bottom of a 9x13 baking pan (I used a Pyrex). Cover the bottom with tortilla quarters. Layer: half of the meat, half of the kale, and half of the poblanos. Top with one third of the cheese and one third of the remaining enchilada sauce. Cover with another layer of tortillas, then repeat the layering. End with a layer of tortillas, then the remaining sauce and cheese.
7. Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes so the cheese can melt and brown a bit. Use the broiler if needed, but watch it closely! Let it rest for 10 minutes before cutting.
8. Serve with lime wedges, guacamole, sour cream, and hot sauce.