Green Enchiladas!

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This week's meat-free Friday recipe is adapted from a recipe I found in the September 2016 Southern Living.  The secret ingredient is collard greens!  If you haven't cooked with collard greens before, check out the video below for more info.  Very tasty!

Ingredients

• 2 tblsp butter
• about 1 pound of chopped collard greens 
• 1 onion, chopped
• 2 tblsp chopped garlic from a jar (use less if it's fresh)
• about 1/2 cup whipped cream cheese
• 1/2 milk (I used skim)
• 1 tsp sugar
• salt, to taste
• pepper, to taste
• 2 cups shredded cheddar cheese
• 1 package Quorn meatless chicken tenders, defrosted
• 2 15 oz. cans green chile enchilada sauce
• 1/2 cup sour cream
• 12 corn tortillas
• 1 small can Hatch diced chiles -- hot
• cilantro for topping

Instructions

1. Preheat oven to 375 F degrees and coat a 13x9 baking pan lightly with cooking spray.
2. Melt butter in a large pot.  Add collards, onion, and garlic and cook until collards are soft -- about 15 minutes.  
3. Stir the cream cheese, milk, sugar, salt, pepper, and 1 cup of cheese into the collard mixture.  Stir until everything is melted and mixed thoroughly.  Remove from heat and add in Quorn tenders.
4. In a separate bowl, mix together the enchilada sauce and sour cream.  Spoon 1 cup of this mixture into your baking pan.
5. Spread the tortillas on a plate, cover with a wet paper towel, and microwave for about 1 minute.
6. Into each tortilla, spread a spoonful of the collard mixture.  Roll up the tortilla and put it seam side down into the baking dish.  Continue to stack the tortillas side-by-side until the baking dish is filled with your 12 tortillas.  Cover the tortillas with enchilada sauce mixture, remaining 1 cup of cheddar cheese, the Hatch chiles, and the cilantro.  
7. Bake for about 30 minutes.

Enjoy!

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