Yes, you read the title correctly. If you were born in the southern part of the country or grew up on collard greens, you probably are shaking your head and saying, "WTH". This recipe combines a staple of the southern US and the cuisine of Mexico.
I got this recipe from The Vintage Mom but I made some changes to make it a little healthier. To see the full recipe, please visit this page. There are only three changes I made to lower the fat and calorie content. You need to substitute the sour cream and shredded cheddar cheese by buying the lower fat version of these two ingredients. To lower the calories even more, decrease the amount of cheese as a topping or skip step 8 altogether.
This recipe goes great with the Meatless Monday challenge or anyone who is a vegetarian. I can't wait to try it but I have wait until the end of June. This is when the collards in my garden are large enough to eat. Who else would like to try collard green enchiladas?