| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups frozen chopped collard greens
- 1 teaspoon ground cumin
- 1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)
- 1 bunch scallions, chopped
- 1 3/4 cups shredded Monterey jack cheese (about 7 ounces)
- Kosher salt and freshly ground pepper
- 1 16-ounce jar tomatillo salsa
- 1/2 cup heavy cream
- 8 corn tortillas
- 1 avocado, diced
- Fresh cilantro and sour cream, for topping
Instructions
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
- Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
- Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.
Nutrition Facts
| Calories | 780 |
| Total Fat | 51 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 111 milligrams |
| Sodium | 1629 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 35 grams |
| Sugar | 11 grams |
| Calories | 780 |
| Total Fat | 51 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 111 milligrams |
| Sodium | 1629 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 8 grams |
| Protein | 35 grams |
| Sugar | 11 grams |
Reviews
Very good! Fast and easy. We switched the recipe to a baking dish. Also substituted spinach for collard greens and flour tortillas for corn. We had on hand salsa verde. I loved the mix between the chicken, cheese, and salsa. Next time, we’ll add a can of Ortega’s diced chilies. This is a keeper.
Love this recipe. Enchiladas are a meal I absolutely love on the regularly. I use a glass baking tray instead of a skillet and I end up having to pan fry as I don’t have a way to broil right now, but it’s a super flexible easy recipe. It always surprises me how few ingredients it ends up using for how the flavor comes out. the step I still struggle with is actually wrapping the enchiladas to prepare them to bake/broil/fry or cook however. They always become a little delicate when I soak them and I can be a bit clumsy. I’ll keep trying this recipe from time to time so that I can see if I can get better results on that front. But even with my clumsiness it’s awesome.
My oven has been broken for far too long and enchiladas were something I had written off being able to make. Luckily it does work on broil so I was able to enjoy these easy and delicious enchiladas. I used spinach instead of collards as that is what is available at my grocery. The sauce is so flavorful, but the jarred salsa makes a great shortcut! I think I ended up making 10-12 enchiladas vs the recipes note of 8.
Honestly these are probably some of the best enchiladas I’ve made, very fast too. I had chicken thighs to use up so I used those instead otherwise I followed the recipe exactly. I used Trader Joe’s tomatillo salsa which is super good on its own anyway. I will definitely be making again.
Amazing! These are so good! I’m not a big fan of corn tortillas so I fried a couple thick flour tortillas instead ( so they wouldn’t get soggy). I also strained some of the sauce before placing the tortillas on top because I was worried they would get too soft but I’m not sure that was necessary. They were even good the next day. I just baked, then broiled them, in the toaster oven.
The whole family loved this!
This is absolutely delicious!! I do have to say, to no fault of this recipe, I found the tomatillo sauce a little sour. I just added maybe 3/4 tablespoon of white sugar and that helped a lot. Also, warning, the tomatillo salsa is spicy! I had no idea. Still delicious.
Turned out delicious!! Easy to follow recipe.
Super easy and delish!
I had a package of 10 corn tortillas, added a bit more chicken to the filling mixture and there was plenty of sauce to cover the 2 extra. Used Herdez Salsa Verde in the sauce. Added 1 fresh sliced jalapeño to the garnish. Could easily substitute chicken with scrambled eggs for a brunch dish.