Collard Green Chicken Enchiladas

This recipe is inspired by a favorite from All Recipes: Jalapeno Cream Cheese Chicken Enchiladas. The first time my friends and I made this was a wintry night. Wrapped in our cozy sweatpants and playing a game of cards, this was the perfect, slightly gluttonous comfort food we were all craving. That said, with hands over our full bellies, we agreed that it should be saved as a “treat” because it was certainly delicious but a bit heavy. Flash forward several months to the start of my CSA with Local Roots Farm, and I received some collard greens for the first time. I searched for uses for collard greens, and a popular method was to use them as wraps. I realized I could lighten up those enchiladas by blanching the greens and using them in place of tortillas. Still a comfort food, but a little bit healthier, here’s my take on these delicious collard green enchiladas.

• Cooked chicken

• Yellow onion

• Black beans

• Collard greens

• Jalapeno

• Cream cheese

• Garlic powder

• Cayenne pepper

• Paprika 

• Chili powder

• Cumin

• Red enchilada sauce

• Green ancho chiles

• Mexican blend cheese

• Butter

1. Preheat oven to 350 degrees F. Grease a large casserole pan with butter.

2. Cut the thick stems out of the leaves of one bunch of collard greens. Fill a soup pot halfway with water and bring to a boil. Once water is boiling, reduce to a simmer and add the collard green leaves. Swirl and blanch the leaves for 2-3 minutes, until bright green and tender. Remove from hot water and place on a plate to cool.

3. After blanching greens, turn a large saucepan to medium heat. Dice ½ large onion, or 1 small onion, and 2 seeded jalapeno peppers. Melt 2 tablespoons of butter in the pan, add onions and jalapeno and saute for 5-10 minutes until onions are translucent. Take your time and make sure onions are cooked.

4. When onions and jalapeno are cooked, and 1 tablespoon garlic powder, ½ teaspoon paprika, ½ teaspoon chili powder, ½ teaspoon cumin and several grinds of salt and pepper. Swirl to combine, then add 8 oz of cream cheese. Swirl to melt, then add 1 lb cooked chicken and swirl to combine, then remove from heat.

5. To make enchiladas, start by laying one collard green leaf flat on a plate. Add a layer of black beans, followed by chicken onion mixture, then Mexican cheese. Roll up the filling into the leaf, then place in casserole pan and repeat for remaining leaves. Top with 8 oz red enchilado sauce, mexican cheese, and 4 oz diced green chiles.

6. Cover with foil. Bake for 30 minutes, then remove foil and bake for 5 minutes more.