Pretty excited about this recipe! I am growing enormous collard greens in my front yard. I have been thinking about how to use them. Craving Mexican food is not unusual for me but since we are eating very low carb tortillas are out. I thought I would have a go at using collard green leaves instead of tortillas and boy was that a great choice!
You will need:
6-8 medium to large collard green leaves stem cut out
two cooked chicken breasts diced ( which is what I had but thigh meat works really well)
1/2 bell pepper diced
1/2 a yellow onion diced
1 cup queso crumbly ( salty or mild)
1/2 cup cheddar for toppings
1 teaspoon cumin
1 teaspoon Mexican Oregano
Sauce: 2 cups chicken stock, 3 tablespoons hot sauce of choice
Preheat oven to 375 degrees. In a sauce pan, put the chicken stock and hot sauce on simmer for 10 minutes while you prep all the rest of the ingredients. Combine diced chicken, peppers, onions, queso cheese, and spices in a big bowl and mix well. After you wash and take out the large vein in the collard greens pull the leaf together at the end and have the underside up. Take a half cup or so of filling and place at one end of the leaf. Roll from that end and place in a large glass baking dish.
After all the rolls are ready and in the baking dish sprinkle with cheddar cheese across the middle of all the enchiladas. Lastly, pour the simmering sauce over the enchiladas. I bake my enchiladas with a lid or cover with foil for 20 minutes to give the leaves a chance to steam and the onions a chance to cook. Remove the covering and cook another 20-25 minutes.