Preheat oven to 425ºF.
In a pot on the stove, start to cook the chorizo at medium-high heat - no need to add any fat. Break the chorizo into bite sized pieces.
While the chorizo is cooking, peel and dice the sweet potatoes into ½-inch cubes. Cut the tortillas in half and leave to the side.
Once the chorizo completes cooking, add the sweet potatoes and the water. Immediately cover. 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 kale and 1 Cup enchilada sauce to the pot and stir. Once kale wilts, remove the pot from the heat.
Pour ¾ Cup of the enchilada sauce in the bottom of a 9x13-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 cheese (use about ½ of the bag).
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 final ¾ Cup of the enchilada sauce.
Top with the final layer of cheese, completing the bag.
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 on top or on the side!