Leftover Shredded Beef and Kale Stacked Enchiladas

coconut oil, divided

poblano peppers

bunches of kale, stems removed and chopped coarsely

leftover shredded beef (see links within the blog post for slow cooker ideas)

corn tortillas, quartered

enchilada sauce

lightly packed shredded cheese (I used a cheddar-Monterey Jack blend)