1. Preheat your oven to 220°C. Line a sheet pan with parchment paper.
2. In a large bowl, stir together the garlic, cumin, olive oil, and 1 tsp salt. Add the chicken breasts and coat them with the garlic mixture. Place them in an even layer on one side of the prepared sheet pan.
3. Pour the can of tomatoes into a sieve placed over a bowl to catch the juice. Reserve the juice. Place the drained tomatoes and the jalapeño on the other side of the sheet pan.
4. Roast the chicken and tomatoes until the chicken is firm to the touch and golden brown and the tomatoes reduce (roughly 35 minutes). Remove the pan from the oven and leave the oven on.
5. Transfer the chicken to a large bowl and let it cool down a bit. Transfer the tomatoes and jalapeño to a blender and add any cooking juices from the sheet pan, the reserved tomato juice, a handful of the cilantro, the coconut cream, and 1 tsp salt. Blend until smooth
6. Once the chicken has cooled, shred it into bite-size pieces directly into the bowl in which it is already sitting. Add the kale and add one-third (about 1 cup/240 ml) of the reserved tomato sauce and stir well to combine.
7. Pour another third (about 1 cup/240 ml) of the tomato sauce in the bottom of a 23x33cm baking dish. Spread the sauce to cover the bottom.
8. In a large nonstick skillet over high heat, warm the canola oil. Place a tortilla in the pan and fry until coated with oil on both sides and just barely softened and pliable, about 10 seconds per side. Repeat with the remaining tortillas.
9. Divide the sauced chicken evenly among the tortillas. Roll up the tortillas tightly around the chicken and line them up, seam-side down, in the baking dish. Pour the remaining tomato sauce evenly over the stuffed tortillas and sprinkle with the cheese.
10. Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the remaining handful of cilantro and the red onion and serve immediately.