Creamy Chicken And Collard Green Enchiladas Recipe

Name: Creamy Chicken And Collard Green Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 1 (16-oz.) pkg. fresh chopped collards, coarsely chopped; 1/2 cup chopped onion; 1 garlic clove, minced; 4 ounces cream cheese, cubed (about 1/2 cup); 1/2 cup whole milk; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 (8-oz.) block Monterey Jack cheese, shredded and divided; 2 cups shredded cooked chicken; 2 (8-oz.) pouches green chile enchilada sauce; 1/2 cup sour cream; 12 (6-inch) corn tortillas; Sliced radishes, sliced jalapeno chiles, cilantro leaves

Servings: persons

2 tablespoons salted butter
1 (16-oz.) pkg. fresh chopped collards, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
4 ounces cream cheese, cubed (about 1/2 cup)
1/2 cup whole milk
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (8-oz.) block Monterey Jack cheese, shredded and divided
2 cups shredded cooked chicken
2 (8-oz.) pouches green chile enchilada sauce
1/2 cup sour cream
12 (6-inch) corn tortillas
Sliced radishes, sliced jalapeno chiles, cilantro leaves

1
Preheat oven to 375u00b0F. Lightly coat a 13- x 9-inch baking dish with cooking spray; set aside. Melt butter in a large skillet over medium. Add collards, onion, and minced garlic; cook, stirring often, until collards are cooked to desired degree of tenderness, 10 to 15 minutes. Stir in cream cheese, milk, sugar, salt, pepper, and 1 cup of the cheese; cook, stirring constantly, until heated through, about 4 minutes. Remove from heat, and stir in chicken.
2
Whisk together enchilada sauce and sour cream in a small bowl. Spoon 1 cup sauce mixture into prepared baking dish.
3
Wrap tortillas in damp paper towels, and tightly wrap with plastic wrap. Microwave at HIGH until tortillas are softened, about 1 minute. (Softening the tortillas prevents them from tearing.)
4
Spoon about 1/3 cup collard green mixture just below the center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Place enchiladas, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and remaining 1 cup cheese.
5
Bake in preheated oven until light brown and bubbly, 25 to 30 minutes. Garnish with sliced radishes and jalapenos and cilantro leaves.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons salted butter, 1 (16-oz.) pkg. fresh chopped collards, coarsely chopped, 1/2 cup chopped onion, 1 garlic clove, minced, and more.

Yes, Creamy Chicken And Collard Green Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken And Collard Green Enchiladas

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