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Creamy Chicken and Collard Green Enchiladas + WIAW

Posted Jan 16 2013 10:53pm

Today was a very good day, friends!

I started the day with an overnight breakfast cookie  made with my recent purchase of raw protein (that was 45% off from my local health store)!! First brown rice protein powder I’ve ever purchased and I’m obsessed already.



Plus the usual hot lemon water, and the (always) back coffee.  How can you not wake up with a smile when you walk into the kitchen with breakfast already ready to eat and wearing a smile?

After a glorious spin class I came home to an even better juice-  IMG_1321

broccoli and kale stalks, 1 carrot, lemon, and an apple


A couple hours later I was ready for a big bowl of solid food


Super random salad consisting of: greens, black-eyed peas, cherry tomatoes, pickles, crushed red pepper flakes and a dollop of greek yogurt.  See? randommmmness all around.  But still delish.


Feelin’ snacky I grabbed the last couple tablespoons of greek yogurt  and added ww shredded wheat cereal, a teeny bit of almond milk and almond butter. Witttth a cutie and some peppermint tea.  I love tea time.  Someday I will find myself the most elaborate and beautiful looking tea set so that I can serve tea to my guests as soon as they walk in the door when they come over.  It’s a dream everyone has, right?

But the star meal of the day was THIS beauty


Creamy Chicken and Collard Green Enchiladas

(serves 4-6)

1 lb chicken

1.5 cups water

1 T poultry seasoning

2 garlic gloves

1 onion

1 bunch collard greens, cleaned/stemmed/chopped

2 T butter

2 T flour

2 cups fat free milk

1 tsp Apple Cider Vinegar

1 cup shredded mozzarella, preferably fresh (about 4 oz)

pickled jalapenos

12 corn tortillas, warmed

dash of cayenne


(sorry for the super blurry pic….I was obviously shaking with excitement ready to shovel it in.  This pic really doesn’t do justice to how delicious it was! So good in fact, I had this plate x 2)


  1. Throw together in your slow cooker: chicken breasts, s/p, 1 sliced onion, minced garlic, poultry seasoning and water. Set on high and let it go for at least 3 hours.
  2. Preheat oven to 375 F
  3. Steam (or saute) collard greens
  4. Meanwhile, melt butter in a large pot.  Once melted add the flour and quickly whisk for about a minute.  Slowly add the 2 cups of fat free milk while continuing to whisk.  Once it’s all added gently bring to a boil and simmer until thick.  Add 1 tsp salt and 1/2 tsp pepper with a dash of cayenne (if desired) and the vinegar.  Remove from head and stir in mozzarella and let melt .
  5. Spread some of the sauce to cover the bottom of a large, heavy baking dish.
  6. Remove chicken/onions from the slow cooker and mix together with the cooked greens.
  7. Place a spoonful of the chicken/greens mixture into a tortilla, add jalapenos if desired, roll and place down onto the pan.  Continue until pan is filled.
  8. Top tortillas with the rest of the sauce, making sure that every inch is covered.
  9. Cover with foil and bake for 30 minutes.  Remove foil and bake for another 20 minutes uncovered until it’s hot and bubbly.
  10. Feast like a beast!

I had a little bit of leftover filling that I plan to use on a salad in the next day or so and I save the chicken juices from the slow cooker.  I also plan to use the broth for soup in a few days- don’t throw away all of that flavahhh!


Seriously this was super creamy and crazy delicious.  If you’d like to switch out the collard greens for kale, that totally works!  I was actually planning on using kale but my store was out by the time I got there and had to settle for the collards.  It’s alright, I dig the collards just as much ;)

That’s a wrap, folks!


 Thanks to Jenn for hosting this fun link up as usual!



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