This may seem like a far stretch, but we really love this unique spin on a Mexican favorite. Collard greens make excellent "tortillas" and allow you to make a nutrient dense version of your favorite enchiladas. This recipe pairs great with cauli rice or spicy slaw and some whole beans.
Place the chicken, chicken broth and garlic in a slow cooker and cook 4-6 hours until you are able to shred chicken. You can prepare the chicken in advance and store in the fridge.
Pre-heat oven to 375 F. Lay the collard green leaf flat, and gently cut the middle stalk out. (it’s really easy but the visuals help a LOT in understanding this: http://honestfare.com/mastering-the-collard-wrap/).
Fill the middle of each leaf-roll with shredded chicken, a little cheese, and a spoon or two full of enchilada sauce.
Carefully wrap the filling up like a burrito, and place in a baking dish. Top with more sauce and a little bit of cheese. Once all enchiladas are wrapped, bake about 12-15 minutes, or until warmed through.
Optional: Once out of the oven, top with fresh cilantro, sour cream or avocado.
Note: For the enchilada sauce, try our recipe from the rolodex! It is super easy and tasty. If you buy the canned kind, look for the one with the least amount of ingredients.