Collard Green Enchiladas


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?


  1. This combination looks really good! I want to try it!

    1. Hi Aaliyah, thanks for visiting and I have something to tell you on your blog. On my way over.

  2. I love greens of any kind. I want to try it too!!

  3. I love greens, especially collard greens! They are great for you and so easy to use. This recipe looks great, I love enchiladas and with the greens, even better!

  4. Ooh what an interesting take on enchiladas! Can't wait to try this!

  5. I have never imagined making enchiladas out of collards before, but I can say it is definitely interesting.

  6. I'm raising my hand!!! I would like to try them! Wow, you are growing collard greens! I've actually never tried them, but I've tried most greens, time to try collard, and what better way than in an enchilada!!!! The photo looks yummy!

  7. I think that using the collard green leaf in place of the tortilla is a great idea, I would definitely eat this. Thank you for sharing the link for this recipe.


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