Chicken and Corn Enchilada Verde

4 main-dish servings Total Time: 1 hr 10 min Prep Time: 35 min Oven Temp: 400 Ingredients U.S. Metric Conversion chart • 6 cup(s) (about 4 leaves) packed torn kale leaves, ribs and stems discarded • 2 pound(s) firm green or yellow tomatoes, cut in half • 2 clove(s) garlic, unpeeled • 1 jalapeño chile, seeded • 1 teaspoon(s) vegetable oil • 3/4 cup(s) packed fresh cilantro leaves • 2 tablespoon(s) fresh lime juice • Salt • Pepper • 2 cup(s) fresh or frozen corn, thawed if frozen • 1 1/2 cup(s) (about 6 ounces) shredded, cooked chicken-breast meat • 1/2 cup(s) crumbled reduced-fat feta cheese • 8 (6 inches each) taco-size corn tortillas • 1 romaine lettuce heart, thinly sliced ________________________________________ Directions 1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. 2. Place kale in microwave-safe medium bowl along with 1/2 cup water. Cover with vented plastic wrap and microwave on high 8 minutes or until kale is wilted and tender. Drain; let cool slightly. 3. Meanwhile, place tomatoes, garlic, and jalapeño on jelly-roll pan; toss with oil. Broil 3 minutes or until lightly charred, turning over once. Let cool slightly. Reset oven temperature to 400 degrees F. 4. Remove peel from garlic cloves; place in food processor bowl along with kale, tomatoes, jalapeño, 1/4 cup cilantro, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse until smooth. Spread 1/2 cup vegetable purée on bottom of 3-quart baking dish. 5. In large bowl, combine corn, chicken, 2 cups vegetable purée, half of feta cheese, and 1/8 teaspoon salt. 6. Wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm and pliable. Place 1/2 cup chicken mixture in center of a tortilla; roll up tightly. Place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Top enchiladas with remaining vegetable purée and feta. Cover with foil; bake 20 minutes or until heated through. To serve, top with lettuce and cilantro.