Collard Green Enchiladas

Posted on

Collard Green Enchiladas

5 from 1 vote


  • 2 chicken breasts to make this easy I used an already-cooked rotisserie chicken
  • 1 package of taco seasoning I used @sietefoods’ mild packet
  • 1 lime juiced
  • 1/2 cup goat’s milk yogurt
  • Water for consistency
  • 1 bundle of collard greens
  • 1 jar of enchilada sauce I used @sietefoods
  • Manchego cheese or your favorite goat’s, sheep’s or non-dairy cheese


  • 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.

What do you think?

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment
  • Patti Rose
    May 2, 2021

    5 stars
    They all sound and look delicious. I haven’t made any of your recipes. But, when I do, I’ll let you know my honest thoughts. ☮️🐾

Sign up to receive exclusive content updates and recipes!

Restaurant Style Mexican Rice
Collard Green Enchiladas