These enchiladas aren't quite naked. But, they are pretty close.

Over the past couple of weeks, I've gotten a lot of local collard green leaves in my farm box that I just wasn't too sure what to do with. They're HUGE leaves too, and while most people in the south chope them up and cook them forever... I really wanted to make as much use out of their enormous size as I could manage.

When in doubt, make it into an enchilada.

I'll be the first to admit that I know about as much about collard greens as my mom. And you'll have to trust me when I say that she's never cooked with them in her life before, let alone eaten them. So, when I got her usual half-cocked eyebrow and doubtful look when I told her what I was planning on doing with these collards... I wasn't all too surprised!

I was actually starting to doubt myself. Could it be done? Would it work...? Well, it did! Now, I didn't cook my collard green leaves for quite long enough to get all of their toughness out, but other than that these were pretty dang good enchiladas.

The collard greens were a perfect size and base for replacing the tortilla. They didn't fall apart and held up well to the filling and enchilada sauce.

I didn't -remove- the stems from my collard green leaves, but I did take my kitchen shears and cut along the length of the one thick stem and managed to widdle it down to a thinner and more pliable seam. But, it would probably work either way!

Collard Green (Tortilla-Free) Enchiladas
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 2 Enchiladas • Calories: 382 • Fat: 20 g • Saturated Fat: 9 g • Carb: 15 g • Fiber: 4 g • Protein: 34 g • Sugar: 9 g • Sodium: (Will vary.)

Ingredients:
1 (15 Oz.) Can Red Enchilada Sauce, Divided
8 Large Collard Green Leaves, Stemmed
2 C. Cooked & Shredded Chicken Breast
1/4 C. Red Salsa
1 C. Shredded Reduced Fat Monterey Jack Cheese, Divided
1 Tbsp. Low Sodium Taco Seasoning (Or homemade.)

Directions:

Bring a large pot of water to a boil and have a large bowl of ice water set to the side and ready to go.

Place 4 collard leaves at a time into the boiling water for about 30 seconds or until tender.

Quickly remove the leaves to the ice water bath to stop the cooking process.

Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick cooking spray; set aside.

Remove the leaves from the ice water and pat dry.

Mix together the 2 C. Cooked & Shredded Chicken Breast, 3/4 C. of the Shredded Reduced Fat Monterey Jack Cheese, 1/4 C. Red Salsa, 1/4 C. of the Enchilada sauce and 1 Tbsp. Taco Seasoning in a large bowl.

Spoon about half of the enchilada sauce into the bottom of a 13x9" baking dish.

Lay a collard green leaf out and scoop a good heaping 1/4 C. of the chicken mixture into the center of it.

Carefully roll the leaf up and tuck in either end - burrito style.

Place the rolled enchilada into the bottom of the prepared baking dish and continue with the remaining leaves and chicken mixture.

Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle the remaining 1/4 C. shredded cheese on top.

Cover the dish with foil and place it in the oven to bake for 20-30 minutes or until the enchilada sauce is bubbling and the cheese has all melted.

Remove the dish from the oven and serve right away to enjoy!

Nutritonal Claims: Low Carb, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added