In a large skillet, heat olive oil over medium heat. Add onions and cook until softened and beginning to brown. Add garlic, spinach and kale and cook for another minute until greens begin to wilt. Pour onions, garlic, and greens into a blender and add diced tomatoes. Puree the sauce until smooth
Heat oil in medium sauce pan over medium heat. Add garlic, chili powder, coriander, cumin, and salt. Stir constantly until fragrant for about 30 seconds. Add chicken and stir constantly for 30 seconds until coated. Add tomato sauce and water and stir to separate chicken pieces. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until chicken is cooked through, approximately 8 minutes. Transfer chicken to large plate and cool in fridge for 10 minutes. Then combine with cilantro and 3/4 cup of cheese.
Preheat oven to 400 degrees. Coat the bottom of an 8X8 glass dish with ¾ cup of the sauce. For casserole, layer 4 corn tortillas on top of sauce. Place chicken & cheese mixture on top. Cover with 4 additional tortillas. Cover with another ¾ cup of enchilada sauce. Bake for 20 minutes. Sprinkle 1/4 cup cheese over and bake for an additional 10 minutes. Allow to sit for a few minutes prior to serving. Enjoy!