Do you love sour cream chicken enchiladas but aren’t a fan of the guilt associated with them? These Collard Green (Tortilla-Free) Creamy Chicken Enchiladas are the perfect way to get your enchilada fix while going about it in a perfectly guilt-free way!
These enchiladas are not only stuffed with shredded chicken, but also with bonus veggies; zucchini and onions. And that's even before being wrapped in collared greens leaves instead of tortillas. Trust me when I say that you won’t miss the tortillas at all.
It doesn’t stop there, you can definitely make these enchiladas ahead of time, waiting to do the final bake in the oven until just before you’re ready to enjoy them. If you’re going to do that, prepare them and cover with the foil and set in the fridge until you’re just about ready to bake them.
I didn’t end up with any leftovers, but those can be stored in the fridge and reheated easily!
The one note I will add is that you want to be sure to cut down the tough stem of the collared green leaves as much as you can. The more stem there, the tougher it will be. I left mine to be fairly even with the thickness of the leaf itself.
Not a fan of creamy chicken enchiladas? I’ve made these before with a red enchilada sauce too!
TheSkinnyFork.com Creamy chicken enchiladas loaded with veggies and wrapped up in collared green leaves for a perfectly delicious and guilt-free way to get your enchilada fix! Prep Time: 10 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: 1 Enchilada • Calories: 285 • Fat: 18 g • Saturated Fat: 5 g • Carb: 12 g • Fiber: 5 g • Protein: 20 g • Sugar: 4 g • Sodium: 431 mg
Creamy Sauce:
• 1 Jalapeño,Minced
• 2 Garlic Cloves, Minced
• 1 Tbsp. Flour
• 1 C. Unsalted Chicken Stock
• 1 Tsp. Ground Cumin
• Salt & Pepper to Taste
• 1/4 C. Chopped Cilantro
• 1 C. Salsa Verde
• 1/2 C. Plain Fat-Free Greek Yogurt
Enchiladas:
• 8 Large Collard Green Leaves,Stemmed
• 2 (100 Cal.) Packs Avocado
• 1 Zucchini,Diced
• 1/2 Yellow onion,Chopped
• 2 C. Cooked & Shredded Chicken Breast
• 4 Oz. Reduced Fat Pepper Jack Cheese
Directions:
Preheat oven to 375 degrees F. and lightly coat the inside of a 13x9” baking dish with non-stick cooing spray; set aside.
Set a large stock pot of water over high heat to bring to a boil.
While the water is heating, in a medium sauce pan, sauté the jalapeño pepper and 2 garlic cloves for about a minute.
Stir in 1 Tbsp. flour and cook for another minute or two.
Whisk in the 1 C. chicken stock, 1 Tsp. cumin, and salt & pepper to taste.
Bring it all to a low boil. Once boiling, remove from the heat and whisk in the 1/4 C. cilantro, 1 C. salsa, and 1/2 C. greek yogurt. Add 3/4 cup sauce to the bottom of the pan.
Drop the collared green leaves into the boiling water 2 at a time to par-cook for about a minute.
Once done, remove the leaves and set aside too dry. Rinse and repeat for all leaves.
Heat a medium skillet over medium-high heat and lightly coat the inside with non-stick cooking spray.
Add in the chopped zucchini and 1/2 chopped yellow onion. Cook for about 5 minutes or until the veggies are starting to become tender; season with salt & pepper and set aside to cool slightly.
Lay the collared green leaves out and smear each with about 1 Tbsp. of the avocado.
Divide the zucchini mixture and cooked chicken evenly among the greens.
Top each with about 1 Tbsp. of the cheese and roll each up ‘burrito’ style to be placed seam-side down in the prepared baking dish.
Drizzle with the remaining sauce and the last of the shredded jack cheese.
Cover with foil and place in the oven to bake for about 15-20 minutes or until the cheese has melted.
Once done, remove from the oven and divide evenly among plates to enjoy!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Low Carb • Sugar Conscious • 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 Sugar Added • Sulphite Free
