In a large skillet heat about 2 tablespoons of oil. Soften 8 tortillas and drain on paper towels.
In same skillet, sauté onion, garlic, and kale on medium heat. Cook until onion is translucent and kale is wilted. Do not burn the garlic! Add chicken, heat through. Dust with taco seasoning and add water and tomatillo sauce, warm through.
Prepare a 9x13 baking dish. Spray with Pam and add about 1/2 cup tomatillo sauce to the bottom of the pan. This is to prevent the tortillas getting too hard. Preheat oven to 400 degrees.
Carefully, spoon in about 1/4-1/3 cup chicken mixture into tortilla. Tightly roll and place seam side down in pan. Repeat with remaining tortillas.
In a medium sized saucepan, melt butter. Slowly whisk in flour. Stirring constantly until rue bubbles. Slowly add chicken broth. Continue cooking and whisking until sauce has thickened (about consistency of glue). Remove from heat. Add sour cream, blend together. Add chilies, stirring in. Pour sauce over enchiladas. Sprinkle with cheese.
Bake for 20 minutes, until golden on top and bubbly. Let rest for 5-8 minutes and serve with various toppings!