Preheat oven to 425 degrees F (220 degrees C).
In a pot on the stove, start to cook the Mexican Beef Chorizo (16 ounce) at medium-high heat, no need to add any fat. Break apart the chorizo into bite-sized pieces. If using pre-cooked, simply break up in the pan and proceed.
While the chorizo is cooking, peel and dice the Sweet Potato (2) into 1/2-inch cubes. Cut the White Corn Tortilla (5) in half and leave to the side.
Once the chorizo completes cooking, add the sweet potatoes and the Water (1/4 cup). Cover immediately. Every few minutes, remove the lid and stir, placing the lid back on after.
Cook the chorizo and sweet potatoes until the potatoes are fork-tender, about 8 minutes.
Once the sweet potatoes are fork-tender, add in the Curly Kale (4 cup) and Enchilada Sauce (6 ounce) to the pot and stir. Once kale wilts, remove the pot from the heat.
Pour ¾ cup of the Enchilada Sauce (6 ounce) in the bottom of a 9×13-inch baking dish. Tilt the dish around in a circle so the sauce covers the entire bottom.
Place four tortilla halves on top of the enchilada sauce. Put the flat edge touching the side of the baking dish.
Spoon the beef chorizo, kale, sweet potato mixture on top and cover with a layer of Shredded Cheddar Cheese (4 ounce).
Make a second layer of tortillas using the six remaining halves. Lay four with the flat edge touching the baking dish side and the final two halves in the center. Layer again with the remaining Enchilada Sauce (6 ounce).
Top with a final layer of Shredded Cheddar Cheese (4 ounce), using up all the remaining cheese.
Put in the oven for 10 minutes.
After 10 minutes, put on broil for 3 minutes, until the cheese browns and bubbles a bit.
Take out of the oven and use a spatula to slice into four pieces. Serve in bowls or plates, with toppings such as Lime (1), Avocado (1), Fresh Cilantro (1 bunch), and Jalapeño Pepper (1) on top or on the side! Enjoy!