Do you love sour cream chicken enchiladas but aren’t a fan of the guilt associated with them? These Collard Green (Tortilla-Free) Creamy Chicken Enchiladas are the perfect way to get your enchilada fix while going about it in a perfectly guilt-free way!

These enchiladas are not only stuffed with shredded chicken, but also with bonus veggies; zucchini and onions. And that's even before being wrapped in collared greens leaves instead of tortillas. Trust me when I say that you won’t miss the tortillas at all.

It doesn’t stop there, you can definitely make these enchiladas ahead of time, waiting to do the final bake in the oven until just before you’re ready to enjoy them. If you’re going to do that, prepare them and cover with the foil and set in the fridge until you’re just about ready to bake them.

I didn’t end up with any leftovers, but those can be stored in the fridge and reheated easily!

The one note I will add is that you want to be sure to cut down the tough stem of the collared green leaves as much as you can. The more stem there, the tougher it will be. I left mine to be fairly even with the thickness of the leaf itself.

Not a fan of creamy chicken enchiladas? I’ve made these before with a red enchilada sauce too!

Step-by-Step Photos:

Nutritional Claims: High Fiber • Low Carb • Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free