Stacked Shrimp Enchiladas

Making enchiladas the traditional way-stuffing each tortilla and rolling it into a roll-is a kind of weeknight project. In this version, quick enchiladas are served to the table faster without losing taste.Wine in combination: Quivira 2015 Sauvignon Blanc (Sonoma County; $ 17).
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper around the edges.Bring 6 cups of water to a boil. Add the tomatillo and cook until the skin is soft, about 6 minutes. Use a slotted spoon to transfer to a blender. Add the onion, jalapeno, coriander sprigs, sour cream, 1 tbsp lime juice and 1/2 tsp salt. Whisk until smooth.Pour the sauce into a wide, shallow bowl. Dip 4 tortillas, one at a time, in the sauce to coat, and place in a single layer on the prepared baking sheet. Place about 8 prawns on each tortilla and sprinkle with about 3 tablespoons of cheese. Repeat the layers once. Top each stack with the remaining tortillas and cheese. Bake until the cheese is melted and the prawns are pink, about 10 minutes.Meanwhile, combine the kale, cilantro leaves, oil, and remaining 1 tsp lime juice and 1/4 tsp salt, then spoon over the enchiladas. Serve with lime wedges and remaining tomatillo salsa.