I’ve discovered blanched collard greens are a great alternative to tortillas in making baked enchiladas. Give yourself permission to tailor the filling to your preference: chicken, beef, pork, shrimp, mushroom (veggie option).
- 1 bunch of collard greens with most leaves intact, washed
- 1 lb cooked chicken thighs, shredded
- 2 cups verde salsa
- 8 oz cream cheese, softened
- 1/2 yellow onion chopped
- 1 bag frozen chopped spinach (16 oz), thawed and drained of water
- 10 mushrooms (optional)
- Top cheese optional (Mexican blend if available)
- Begin by boiling water in a shallow but wide pan. While that heats up pick out 10-12 large collard greens intact and thin the stock/stem of the leaf by running a sharp small knife down the shaft horizontally. This makes it easier to bite into. Blanch each leaf, one at a time, by submerging the leaf in one layer for a few seconds; drain on towel. Tah–dah! Tortilla!
- Dump out the water and throw in a tablespoon of an oil of your choice and caramelize the yellow onion on medium heat; this will take a few minutes; add mushrooms once the onions look wilted. Cook until most moisture is evaporated.
- Add chicken, spinach, cream cheese, and half of your salsa; mix until all ingredients are incorporated.
- Now we get to assemble the enchiladas! Spoon about 2–3 tablespoons of stuffing per open leaf of collard green. Fold the bottom and top over, then roll into an enchilada form; place in a square or rectangle baking dish lined up.
- Finish off with the rest of your salsa, followed by any additional shredded cheese. Cover dish with foil and bake at 425ºF for 10 minutes; uncover and broil for an additional 5–7 minutes (until cheese is slightly golden).
- Let it cool, but good luck as this hunk of Mexican cuisine is gonna be difficult to resist. You can add a dollop of sour cream or avocado to the top if you are feeling decadent.