Creamy Green Enchiladas

These enchiladas contain a surprisingly healthy addition.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Yield: 4 servings


  • 1/2 bunch collard leaves, washed and torn into small pieces
  • 1 can corn
  • 1 pkg cheddar cheese, grated
  • 1/2 pkg Monterrey pepper jack
, grated
  • 2 4.5-oz cans chopped green chiles
  • 1 cup heavy cream
  • 8 6-inch corn tortillas, warmed
  • 3/4 tsp salt
  • 1/4 tsp pepper


  1. Saute collards in olive oil or vegetable broth until barely cooked, about 3 min. In a medium bowl mix collards with corn, half the cheddar and all the Monterrey jack, and 1 can of the chiles. Dividing evenly, roll up the collard mixture in the tortillas and place seam-side down in a shallow baking dish.
  2. In a small bowl stir together the cream, the other can of chiles, the salt, and the pepper. Top tortillas with the cream sauce and remaining cheddar.
  3. Cover and bake until bubbling, 15–20 minutes. Uncover and bake 10 minutes till golden.

For a bigger meal or to serve more people, pair with Hot Moroccan Chicken Salad and Purple Cabbage with Ginger Garlic Dressing!