5.0
(9)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
Step 2
Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
Step 3
Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.
Your folders
ifoodreal.com
4.8
(10)
22 minutes
Your folders
halfbakedharvest.com
4.4
(60)
30 minutes
Your folders
halfbakedharvest.com
5.0
(22)
30 minutes
Your folders
halfbakedharvest.com
Your folders
simplyrecipes.com
Your folders
mydarlingvegan.com
5.0
(8)
15 minutes
Your folders
mydarlingvegan.com
Your folders
therealfooddietitians.com
5.0
(60)
25 minutes
Your folders
noracooks.com
5.0
(5)
25 minutes
Your folders
thekitchengirl.com
5.0
(26)
45 minutes
Your folders
thekitchengirl.com
Your folders
halfbakedharvest.com
4.7
(118)
40 minutes
Your folders
mashupmom.com
5.0
(1)
15 minutes
Your folders
southernliving.com
Your folders
veganricha.com
5.0
(12)
16 minutes
Your folders
number-2-pencil.com
4.8
(9)
15 minutes
Your folders
thekitchn.com
3.7
(13)
20 minutes
Your folders
makeandtakes.com
5.0
(1)
Your folders
skinnytaste.com
4.8
(231)
35 minutes