Creamy Chicken and Collard Green Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with shredded chicken and collard greens, covered in a creamy cheese sauce made with cream cheese and Monterey Jack. A Southern twist on Mexican enchiladas, rich and comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons salted butter
- 1 (16-ounce) package fresh chopped collard greens
- 1 cup chopped yellow or sweet onion
- 2 garlic cloves, (minced)
- 4 ounces cream cheese, (cubed and softened)
- 1/2 cup whole milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-ounce) block Pepper jack cheese, (shredded and divided)
- 2 cups shredded cooked chicken
- 2 (8-ounce) pouches green chile enchilada sauce, (I use Frontera)
- 1/2 cup sour cream
- 12 (6-inch) corn tortillas
- sliced jalapeno and chopped fresh cilantro
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1309mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 788mg
- Calcium
- 585mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.