collardCHILADAS

...these ain't your mamma's enchiladas!

it's our "mexican food fix" all wrapped up in a big leafy green!

sometimes we just HAVE to HAVE mexican food.  we love it, we crave it...and so i make it!

which is exactly how these goody, goodies came to be. 

they are flavorful, saucy and completely satisfy our craving too!   

in fact, rob likes them sooooo much he wears a sombrero when he eats them! ;)

ingredients.

5-6 large collard greens

1 can refried beans (i use amy's organic/low sodium)

1 cup brown or wild rice (i use lundberg wild blend, it's so good)

1 small/medium red bell pepper diced

1 small white onion diced

1 small zucchini diced

1 can mild diced green chilies

 shredded mexican cheese

enchilada sauce (i use frontera red chile enchilada sauce)

fresh cut salsa

plain greek yogurt

avocado

buffalo meat (for the robs in your life) 

directions.

prepare the rice, as directed.  the rice i use takes about 45 minutes, so plan accordingly.  

dice red pepper, zucchini & onion.  also, open up the beans, green chilies, cheese, enchilada sauce and set all of them aside.

i also, brown the buffalo meat for rob at this time, drain it & then set aside too.  

heat oven to 350/375.

bring approx. 11/2"-2" of water to a boil in a large pot.  this is for the steaming of the collard greens, so they'll need some room.  once the water comes to a boil, turn it down to low and place the collard greens in the pot & place lid on top.  (i cut off the bottom & thickest part of the stems from the collards so they will bend a little easier).  let the collards stay in here until steamed enough that they soften & would be "roll-able", but not boiled or over steamed.  it doesn't take long, just a couple minutes.  keep an eye on them, as over cooking is not desired.  once they reach this point. remove them from the heat.  you may even want to run them under cold water, as you are going to handle them now.

place a collard green on the cutting board & slice a "V" like section out of the bottom, removing a little bit more of the thickest part of the stem.  (see image below, the tall picture on the left)  this will be helpful when rolling & folding.

next place a little bit of each ingredient on the collard, along the "spine" (see images above, top right).  i start with the beans, then the rice, the meat (for rob), red peppers, zucchini, onion, some green chilies, then a little bit of cheese & a dollop of the enchilada sauce on top.  & then roll it up long ways (see image above, bottom right), fold in the sides & then place "spine up, end folds facing down" into a baking dish.  

i then poke holes in the tops of the collardCHILADS with a knife.  next, top all of the rolled up collardCHILADAS with light cheese, a tiny bit more red pepper, onion & green chilies...then add  enchilada sauce over the top!

place in the oven & cook until cheese is melted & it has heated all the way through.  i like to let the cheese get a little browned and crispy on the ends, but that's just my preference. 

remove from the oven & let sit for a few minutes, as they will be hot, hot, hot.

next, plate it and top with fresh cut salsa, plain greek yogurt & avocado!



notes.
*you could also make these with ground turkey meat, which i have done before too.  rob, likes both, however, buffalo meat is more similar in taste to hamburger, it's leaner, has less fat and is also slightly higher in iron & B-12.  although turkey would be even leaner, all depends on what your going for & what you like.

*i personally, love these & am completely satisfied with the meat free version.  i just add more beans & rice to mine

*they also good topped with a little bit of diced cucumber

*if you have never substituted plain greek yogurt for sour cream, you are in for a real treat & you may never go back!  it's amazing!

*these are delicious the next day too!  the flavors rrrrrreally come together overnight.

enjoy! e.