At least one day out of our week, we dedicate our dinner at home to a vegetarian meal. Everyone in my family loves enchiladas so I try to be as creative as possible when it comes to meatless enchilada recipes. This week, the focus of our dish was kale. Because kale is on the bitter side, it has to be massaged with olive oil if enjoyed in a salad. But in this case, the kale is cooked with grape seed oil, corn and sour cream to create a delectable enchilada filling full of flavor.