I love chorizo and it paired so well with chicken in these enchiladas.  This is a great meal prep dinner that is filled with veggies and easy to adjust depending on your spice preferences.

Ingredients:

1 pound chorizo

1 large chicken breast diced

1 teaspoon paprika

4 cups kale diced

2 cans fire roasted tomatoes

1 8 ounce cup tomato sauce

½ onion diced

1 jalapeno diced

2 cloves garlic diced

3-4 cups shredded cheese divided (I used a mixture of Mexican, Taco, and Pepper Jack)

8 large tortillas (I used sundried tomato carb balance wraps)

Directions:

1. Preheat oven to 350 if cooking immediately.
2. Brown the chorizo in a nonstick skillet and drain.
3. Spray another skillet with olive oil spray.  Sprinkle the chicken with paprika.  Cook on medium until just done.  Transfer the chicken to the skillet with the chorizo and mix together.
4. Add diced jalapenos to the meat mixture.
5. Add the kale, onion, garlic, and tomatoes to a large skillet.  Mix together and heat on medium for 10 minutes.
6. Add 1-2 cups of the sauce to the base of a 9×13 pan. Set aside 1-2 cups of sauce to top the enchiladas. 
7. Add 1 cup of shredded cheese to the meat mixture.  Add the remaining sauce to the chicken mixture.
8. Fill tortillas with ½ to 1 cup of the mixture.  Place tortillas seam down in the pan. 
9. Pour remaining sauce over the enchiladas.
10. Top with shredded cheese.  I used half pepper jack and half taco blend.
11. Bake 20-25 minutes if cooking immediately.  Bake 45 minutes if cooking after refrigerating.
12. Note: If meal prepping in advance wait to top with the shredded cheese until you are placing this in the oven.
13. Enjoy!