Happy Tuesday! Today I am putting down the recipe for chicken collard green enchiladas I made a few weeks ago. I tweaked the recipe from another site (can’t remember which one). Super easy; super simple. Here you go!
Collard Green Enchiladas
- 4 or 5 – 4 oz chicken breasts (thawed if frozen)
- 1 bunch of collard greens
- 1/2 small onion (yellow or white)
- 1 bell pepper (your color of choice, I chose green for this recipe since they are usually cheaper)
- Handful of cherry tomatoes
- 1 – 4 oz can of green chiles
- 3 – 8 oz cans of enchilada sauce (or one big one, whichever is cheaper)
- The morning of the day I want to make it, I put the chicken breasts, chopped onion, chopped bell pepper, tomatoes, and 1 can of the enchilada sauce in a crockpot. I turn it on low and set for the entire day I’m gonna at work (8-9 hours). If you don’t have time for that, grab a rotisserie chicken and it’ll work just the same. You’ll just need to sauté the onion, bell pepper, tomatoes and shredded chicken in the sauce.
- Once you have the chicken mixture ready, preheat your oven to 375°
- Bring a pot (larger gallon size) with water filled halfway to boil.
- Take your collard greens and chop off the stems. You just want to cut them right where they stick out from the bottom of the leaf.
- Once the water is boiling, take your leaves 2-4 at a time and drop them into the water for 60 seconds each. They will be limp but way more pliable. This blanching process also takes out the bite that they tend to have.
- Take the leaves and lay them out on your counter, cutting board, flat surface. Place a small amount of the chicken mix in the leaf and roll up. I usually roll one side and then fold in the short sides and then finish the roll. Repeat until you run out of leaves (I got about 12-15 leaves for a 9×13 casserole dish.
- Take your casserole pan and pour second can of enchilada sauce in the bottom. Place your rolled enchilada leaves seam side down in the sauce.
- Cover the leaves with your can of green chiles and finally the last can of enchilada sauce.
- Bake for 15 minutes
- Serve once done!