Add 1 tablespoon evoo to a medium-size saucepan and place over medium heat. Add onion and garlic and sweat for 8 to 10 minutes, until soft and translucent.

Add flour, chili powder, cumin, oregano, salt, pepper, and tomato paste to the pan. Whisk all ingredients together for 2 to 3 minutes, then slowly pour in broth and continue whisking to remove any lumps.

Reduce heat to medium-low and cook, whisking often, for 5 to 7 minutes, until sauce thickens.

Remove from heat, then whisk in vinegar. Taste and adjust seasoning with salt and pepper, if needed.

Add 3 tablespoons evoo to a large sauté pan and place over medium-high heat. Add onions to the pan, and caramelize for 8 minutes, until dark brown and very soft. Add mushrooms and continue cooking for 5 minutes more, until mushrooms are golden brown with crispy edges.

Reduce heat to medium. Add garlic and kale or chard, and cook for 2 minutes, just until kale wilts. Fold in 1½ cups of cheese, reserving the remaining ½ cup for baking. 

Transfer the mixture to a bowl and set aside to cool.

Preheat oven to 350°F. Lightly grease a 9- x 13-inch baking pan.

Pour 1/3 cup of sauce and 2 teaspoons of evoo in a small saucepan and place over low heat.

Once the sauce has warmed, dredge 1 tortilla in the mixture. Move tortilla to a cutting board, add 3 tablespoons of filling, and roll. Place in prepared pan, seam side down. Continue until all tortillas are filled.

Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake at 350°F for 20 minutes, or until the sauce is bubbly and cheese has melted. Cool slightly before cutting and serving.