Creamy Chicken Bacon Enchiladas Recipe with a Twist!!!

This is a Creamy Chicken Enchilada recipe that uses Collard Greens in the filling and it is garnished with radishes, jalapenos, and cilantro. The crispy garnish and the pickled jalapenos really add so much depth of flavor to this excellent recipe. This is a keeper!!!!

This recipe was inspired by the following Southern Living Magazine (Sept. 2016) recipe:

http://www.myrecipes.com/recipe/creamy-chicken-collard-green-enchiladas

Ingredients:

2 tablespoons salted butter
1/2 cup chopped onion
1 garlic clove, minced
1 (16-oz.) pkg. fresh coarsely chopped collards (remove stems)
4 ounces cream cheese, cubed (about 1/2 cup)
1/2 cup whole milk
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons Red Pepper Flakes (optional)
1 (16-oz.) block Monterey Jack cheese, shredded and divided
2 cups of shredded cooked chicken
1 cup crispy bacon (chopped)
16-oz can of Green Chile enchilada sauce
1/2 cup sour cream
12 (6-inch) corn tortillas

Toppings:
Sliced radishes, sliced pickled jalapeno chilies, cilantro leaves

Preparation:

1. Preheat oven to 375°F. Lightly coat a 13- x 9-inch baking dish with cooking spray; set aside. Melt butter in a large skillet over medium. Add collards, onion, and minced garlic. Cook, stirring often, until collards are cooked to desired degree of tenderness (10 to 15 minutes). Stir in cream cheese, milk, sugar, salt, pepper, and 1 cup of the cheese. Cook, stirring constantly, until heated through, about 4 minutes. Remove from heat and stir in chicken and chopped bacon.

2. Whisk together enchilada sauce and sour cream in a small bowl. Spoon 1 cup sauce mixture into prepared baking dish.

3. Wrap tortillas in damp paper towels, and tightly wrap with plastic wrap. Microwave at HIGH until tortillas are softened, about 1 minute.

4. Spoon about 1/3 cup collard green mixture just below the center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Place enchiladas, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and remaining 1 cup cheese.

5. Bake in preheated oven until light brown and bubbly, 25 to 30 minutes. Let cool 10 mins before serving.

6. Garnish with sliced radishes and Jalapeños and cilantro leaves.

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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
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