Shred your chicken breasts. I used a rotisserie chicken to make this easy, but you could simply bake two breasts until cooked through.
Once the chicken is shredded, add to a pan with taco seasoning, a bit of water for consistency and 1 lime. Mix together until combined.
Add in 1/2 cup of goat’s yogurt and stir for creaminess.
Set aside. In a different pan, add water and quickly soak the collard greens for 30 seconds just to make them a little more tender. Remove from pan and dry.
To assemble, remove the stem of the collard greens, add in chicken mixture to the top of the leaf (without the split), tuck the sides in and roll like a burrito.
In a casserole dish, add enchilada sauce of choice, and the wrapped enchiladas. Top with more enchilada sauce, and grate some cheese on top.
Bake at 350F for 30 minutes.