Collard Greens Chicken & Veggie “Enchiladas”
August 23, 2017
This is a healthier spin on enchiladas that is surprisingly tasty and satisfying! I ended up with a ton of collard greens this week and wanted to find a creative way to use them up – this is the result.
This recipe is super simple and pretty fool proof thanks to rotisserie chicken and store bought enchilada sauce. If you’re trying to be more conscious of the ingredients you consume from store bought products like sauce, make sure to read the label before you purchase. I had to scan the shelf for a few minutes before I found a sauce that had no added sugar, no weird un-pronounceable ingredients, etc. I found Las Palmas Enchilada Sauce to be the best option at my local Safeway. Additionally, this recipe could be modified to be Whole30 compliant if you exclude the cheese, and choose a compliant enchilada sauce.
The recipe below makes quite a few enchiladas, enough to feed 2-4 people and maybe have some leftovers. The options for sides are endless, however I served this dish with a side of corn and black beans. If you find that you have leftovers of the chicken mixture, I bet it would double as a great breakfast served with black beans and eggs.
This dish is a great place to dump extra veggies, too. I used squash, peppers and onions, but you could totally mix that up. Spinach and zucchini would also be super tasty in this!
- 1 rotisserie chicken, shredded
- 1/2 yellow squash, diced
- 1/2 red pepper, diced
- 1/2 white or yellow onion, diced
- 1 10oz. can of enchilada sauce
- 1/3 cup shredded cheddar cheese
- 10-15 collard green leaves
- Oil of choice (I used avocado oil)
- 1/2 tsp. cumin
- 1/2 tsp. cayenne
- Salt & pepper to taste
- Collard wraps:
- Cut or snap the long stem from the base of the leaf. In increments, place 2 – 3 leaves in boiling water for about 1 minute to quickly blanch the leaves. This will make them more pliable and easier to work with.
- Set aside to cool.
- Chicken mixture: Place a pan on the stove over medium to medium-low heat. Add about 1 tbsp oil to the pan.
- Once warm, add squash, peppers and onions, and cook until soft – about 5 minutes.
- Add the shredded chicken to the pan and pour in the can of enchilada sauce. Mix everything together well, and simmer for another 5 minutes. Season with cumin, cayenne, salt and pepper to taste.
- Assembly:Preheat your oven to 350 degrees, and lightly oil a baking dish.
- Place a collard leaf on your work station and spoon some of the chicken mixture on to the leaf as pictured below.
- Carefully roll the leaf into a tight cylinder as pictured.
- Place the rolled leaves into your oiled baking dish. Depending on the size of the baking dish, you may find them easier to arrange if you cut the leaves in half.
- Sprinkle the cheese over the top of the dish and bake for 15 min. That’s it! You’re done.
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